Skinny Turkey Bolognese Served Over Nutritious Spaghetti Squash
Ingredients
- 1 pound ground turkey
- 1 cup onions, chopped
- ½ cup carrots, chopped
- ½ cup celery, chopped
- 1 tablespoon garlic, minced
- 1½ cups reduced-fat cottage cheese or fat-free ricotta cheese
- ¼ cup tomato paste
- 1 (28 oz.) can diced tomatoes, in juice
- 1 cup red wine, see shopping tip
- 2 tablespoons balsamic vinegar
- 2 teaspoons Italian seasonings
- ½ teaspoons salt
- ⅛ teaspoon red pepper flakes
- 1 large spaghetti squash, you’ll need 8 cups cooked
- Parmesan cheese, for topping, if desired
Instructions
- In a large nonstick pan, brown turkey. Break into smaller chunks while cooking. Once browned, remove from heat and pour into a colander to drain the fat. This step will cut the fat from the turkey way down. Add back to pan.
- Using a mini chop, food processor or blender, add onions, carrots, celery and garlic. Process until pureed. See shopping tip.
- Add veggies to browned and drained turkey. Cook on medium heat for 2 minutes. Stir often.
- Add cottage cheese to a mini chop, food processor or blender and puree. Mix into turkey and vegetables and cook for 1 minute.
- Stir in tomato paste and cook for 1 more minute. Add tomatoes, wine, vinegar, Italian seasonings, salt, red pepper flakes and mix well. Bring to a boil, reduce heat to medium low and cook for 40 minutes. Stir frequently.
- To cook spaghetti squash: Pierce squash in several places with a fork. Place in microwave and cook for about 10 to 12 minutes, until soft. Let stand for about 5 minutes to finish steaming. Cut in half and using a fork, scoop out seeds and strands.
- Serve sauce over 1 cup spaghetti squash. Sprinkle with a little Parmesan cheese, if desired.
- This sauce freezes great.
Nutrition
Serving: 2cupsCalories: 194kcalCarbohydrates: 17gProtein: 20gFat: 4gSaturated Fat: 1gCholesterol: 24mgSodium: 388mgFiber: 3gSugar: 5gPlus Points: 4