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Spaghetti squash bolognese
Spaghetti Squash Bolognese Recipe
Ingredients:
- 1 medium spaghetti squash
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1 lb lean ground turkey or beef
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1 cup chopped onions
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2 cloves garlic, minced
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1 can 14 oz crushed tomatoes
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1 cup diced carrots
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1 cup diced zucchini
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1 tsp dried oregano
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1 tsp dried basil
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Salt and pepper to taste
- Olive oil for sauting
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Fresh parsley for garnish optional
Instructions:
1. Preheat your oven to 400F 200C. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle a little olive oil on the cut sides, season with salt and pepper, and place cut-side down on a baking sheet. Roast for about 30-40 minutes, until tender.
2. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onions and garlic, and saut until softened.
3. Add the ground turkey or beef to the skillet, cooking until browned. Drain excess fat if needed.
4. Stir in the diced carrots and zucchini, cooking for an additional 5-7 minutes.
5. Add the crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 15-20 minutes, allowing the flavors to meld.
6. Once the spaghetti squash is done, use a fork to scrape out the strands and serve topped with the Bolognese sauce. Garnish with fresh parsley if desired.
Nutritional Information per serving:
- Calories: 320
- Carbohydrates: 20g
- Fats: 10g
- Protein: 30g
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