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Turkey Bolognese with Spaghetti Squash


1 medium spaghetti Squash
1 jar low sugar marinara sauce (TJ’s)
1 can diced sundried tomatoes
1 medium onion, chopped
1-2 cloves of garlic
Italian spices
1 package Extra Lean Ground Turkey (1-¼ pounds)
6 cups spinach
Optional: mushrooms, zucchini, yellow squash etc)
Sea Salt to taste

  1.    Preheat Oven to 400°F. Slice off ends of squash. Then cut squash in half lengthwise.
  2. Scoop out the seeds with a spoon. Discard. Coat cookie sheet with olive oil (put a little on with a paper towel and spread around). Place squash halves face down on cookie sheet and pierce squash with fork. Place in oven for 30-40 minutes until cooked or until the inside is tender and or squash pulls apart in strands. Better to under cook then over cook.
  3.  In a large stockpot/sauté pan, add 1 Tbsp olive oil and heat oil over medium high heat. Add chopped onions and garlic to the pot and sauté until soft, about 3 minutes. Add the ground turkey, stirring to mix and break up the meat and cook until starting to brown and no longer pink, about 10 minutes. Season the meat with favorite Italian seasonings. Add favorite tomato sauce. And sundried tomatoes. Add spinach and veggies and cook until wilted. Lower the heat and simmer uncovered for 20 min
  4. Use a fork to scrape the cooked squash out of its skin and at the same time, fluff and separate the squash into spaghetti-like strands. Discard the skin
  5.   Use ¼ to ½ whole squash per person  
  6.  Top with ¾ -1 cup of sauce. Sprinkle with Nutritional Yeast for a cheesy topping.
      Note: Use gluten free pasta as a kid friendly alternative to spaghetti squash.  




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