Turkey Bolognese with Spaghetti Squash

Turkey Bolognese             Serves  4


1# ground turkey dark meat
1 medium yellow onion- small dice
2 bay leaves
1 tsp dry oregano
2 garlic cloves- minced
2 cans san marzano tomato- pureed
extra virgin olive oil
1 cup white or red wine
1 small bunch tuscan kale leaves

In large saute pan heat olive oil on med- high heat saute turkey meat until nicely browned. Then turn down heat to med- low add garlic, herbs and onion cook a further 10 min on low. Then add wine degalze pan and reduce wine by half. Next add the pureed tomatoes and cook for 30 min on low heat with sauce simmering adjust seasoning with sea salt and black pepper. Add kale leaves and cook a further 5 minutes then serve over roasted spaghetti squash, any pasta or both

Finished sauce

Spaghetti Squash     

1 large spaghetti squash- cut in half

crushed red chilies

parmesan grated

extra virgin olive oil

thyme garlic cloves- crushed
sea salt & black pepper



Place squash cut side up and drizzle with olive oil add thyme, garlic, salt and pepper. Bake at 375F until soft, about 30-45 min. Turn over half way through cooking to help steam the inside a little. Once the squash is soft remove from the oven allow to cool slightly. Hold with a towel to prevent from
burning your hand and remove the pulp with a fork

Place squash into bowl toss with olive oil, parmesan, salt, pepper and crushed red chilies.

Enjoy!!