Skinny Spaghetti Squash Bolognese

Prep time 20 mins Cook time 1 hour 45 mins Total time 2 hours 5 mins

I love this skinny version of spaghetti bolognese. And, even more, it’s baked in a single dish. I just love a one dish meal.

Skinny Spaghetti Squash Bolognese Ingredients

• 1 spaghetti squash
• 1t olive oil
• 1c sliced mushrooms
• 1lb ground turkey
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 32 oz spaghetti sauce
• 16oz low fat cottage cheese
• 20 basil leaves
• ¾c shredded mozzarella

Skinny Spaghetti Squash Bolognese How to Make

1. Preheat the oven to 375 degrees.
2. Slice spaghetti squash into rings, cleaning out the seeds.
3. Bake on a greased baking sheet for 40 minutes.
4. Allow to cool, then peel the skin away and separate the spaghetti strands. Set aside.
5. Heat olive oil over medium heat in a saucepan. Add mushrooms and brown for 4-5 minutes. Set aside.
6. In a large pan, brown the ground turkey.
7. Add the yellow onion and garlic. Cook for 4-5 minutes.
8. Add the spaghetti sauce and simmer for 15 minutes.
9. In a greased casserole dish, spread the spaghetti squash in an even layer.
10. Top with meat mixture.
11. Spread the cottage cheese in an even layer.
12. Top with a layer of basil leaves and shredded mozzarella.
13. Cover with aluminium foil and bake for 40 minutes.
14. Remove the aluminium foil and broil for 5 minutes.