This Healthy Slow Cooker Turkey Bolognese Sauce with Spaghetti Squash is lighter and healthier than the typical bolognese, yet will leave you feeling satisfied.
We’re in the thick of the holiday season, and it’s hard to resist all the treats that we seem to be surrounded by. This holiday season, I’ve tried to balance indulging in holiday fare less and eating lightmore.
It’s natural to crave comfort food during the wintertime, which oftenmeans heavier, heartier meals. My kids and husband love bolognese sauce, so I made a lighter version of this favorite pasta sauce recently, tucking in some extra vegetables. If I had some mushrooms, I would have chopped them up and added them too.
Although my kids love this sauce served on pasta, I opted to enjoy it with roasted spaghetti squash, a low carb option. Spaghetti squash is really easy to prepare. Simply cut the squash in half, scoop out the seeds, and roast it for 30-40 minutes, depending on the size.
You know the spaghetti squash is done when a knife can be inserted into the squash without resistance.Spaghetti squash will naturally shred into pasta like strands when you scrape the inside with a fork.
I made this Slow Cooker Turkey Bolognese Sauce with Spaghetti Squash for this month’s Recipe Redux Theme “Grab a Book & Cook.” We’re playing a game to celebrate that The Recipe ReDux has been around for 54 months! Each participant is cooking from a cookbook recipe on page 54 or 154. I chose Weeknight Bolognese from Barefoot Contessa’s How Easy Is That? cookbook. To make Ina Garten’s recipe a little healthier, I left out the heavy cream and added some extra vegetables. I also used ground turkey instead of ground beef. Although this recipe can be made on the stovetop in a fairly short amount of time, I chose to make it in a slow cooker because I was going work that day, and knew I’d be too tired to cook by the end of the day.
Source: Jeanette’s Healthy Living