Spaghetti Squash with Turkey Bolognese Sauce Recipe

Wow your family or guests with this amazingly delicious and healthy Spaghetti Squash with Turkey Bolognese Sauce Recipe.
Course dinner, lunch, Main, Main Course
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 6
Calories 931kcal
Author Chef Billy Parisi


  • 2 spaghetti squashes seeded and cut in half width wise
  • 1 small diced large yellow onion
  • 2 seeded and small diced assorted bell peppers
  • 3 peeled and small diced carrots
  • 3 small diced stalks of celery
  • 6 finely minced cloves of garlic
  • 1 1/2 pounds of ground turkey meat
  • 1 1/2 pounds of loose packed mild turkey Italian sausage
  • 28 ounce can of crushed tomatoes
  • 28 ounce can of whole plum tomatoes and juice
  • 28 ounce can of diced tomatoes
  • 6 ounces of tomato paste
  • 1/3 cup of dry basil
  • 1/4 cup of dry oregano
  • 1 bay leaf
  • 2 tablespoons of balsamic vinegar
  • 1 teaspoon of sugar
  • 1 cup of grated Parmesan cheese
  • 1 tablespoons of olive oil
  • Kosher salt and fresh cracked pepper to taste
  • poached eggs


  • For the sauce: In a large pot on high heat with olive oil, caramelize the onions, peppers, garlic, carrots and celery. Once brown, add in the ground turkey and turkey sausage and cook until they are cooked through.
  • Add in the the tomatoes, herbs, bay leaf, balsamic vinegar, sugar, salt and pepper and simmer on low heat for at least 1 hour. Note: the longer it's cooked the better.
  • If the sauce is too thin add in the tomato paste and cook until thick or if it is too thick add in some water to thin out.
  • Before serving, whisk in the Parmesan cheese.
  • For the squash: Place them cut side down on a sheet pan and place it in the oven. Next, pour in 2 to 3 cups of water into the pan and bake in the oven on 375° for 45 to 50 minutes or until soft.
  • To Plate: Once the squash is done, using a fork scrape the inside flesh and pull out the squash. It will look like spaghetti. Serve the turkey bolognese sauce over the cooked spaghetti squash and serve with a poached egg on time. Garnish with Parmesan cheese and fresh herbs.


Calories: 931kcal | Carbohydrates: 65g | Protein: 53g | Fat: 55g | Saturated Fat: 19g | Cholesterol: 181mg | Sodium: 1857mg | Potassium: 2506mg | Fiber: 16g | Sugar: 33g | Vitamin A: 8285IU | Vitamin C: 107.5mg | Calcium: 522mg | Iron: 10.6mg