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  1. Food & Recipes
  2. The Supercarb Diet
  3. Light Spaghetti Bolognese

Light Spaghetti Bolognese

By The Good Housekeeping Test KitchenPublished: Jan 5, 2016
Arrow Circle Down IconJump to recipe
GHK_0116_Light Spaghetti Bolognese
Emily Kate Roemer
Yields:
4

Make your next spaghetti bolognese with spaghetti squash instead of pasta. Trust us.

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Ingredients

  • 2 small spaghetti squash
  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • 1 medium red pepper, chopped
  • 3 cloves garlic, minced
  • 1/2 tsp. salt
  • 12 oz. lean ground turkey
  • 1 28 oz. can crushed tomatoes
  • 1/2 oz. grated Pecorino cheese
  • 1/4 tsp. black pepper

Directions

    1. Step 1Poke holes all over spaghetti squash; microwave on High 15 minutes.
    2. Step 2In large saucepot, heat olive oil on medium-high; add onion, red pepper, garlic, and salt. Cook 10 minutes, stirring often. Add lean ground turkey, breaking up meat with side of spoon. Cook 5 minutes. Add crushed tomatoes. Simmer 10 minutes. Stir in grated Pecorino cheese and black pepper.
    3. Step 3Cut squash in half lengthwise; scoop out seeds and scrape strands with fork. Serve sauce over squash. Garnish with Pecorino.

About 435 cals, 25 g protein, 59 g carbs, 15 g fat 94 g sat), 14 g fiber, 790 mg sodium.

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