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Ingredients
2 servings
0.5Spaghetti squash
med-large deseeded
1zucchini
sliced into quarter moon 1/4" thick pieces
0.5white onion
dice
0.5 ozcrushed pine nuts
0.25 ozparsley
chopped
½ tspgarlic powder
10 ozground turkey
1 ozcream cheese
4 oztomato cream sauce
jarred or italian herb tomato tomato paste, cream or whole milk, Italian season blend
2 ozparmesan cheese shredded
1 tsp red pepper flakes
Instructions
Roast squash and form noodles
Step 1
Preheat oven to 450⁰
Step 2
Remove seeds
Step 3
Drizzle inside with 1tbsp olive oil and season with salt and pepper
Step 4
Line baking sheet with foil, place squash cut side down, roast 20-25 mins on middle rack
Step 5
Remove and separate squash strands into a prep bowl, season with more salt and pepper
Dish prep
Step 6
Trim zucchini ends, quarter, slice into 1/4" thick quarter moons
Step 7
Roughly chop pine nuts (can sub for hazel or other nuts)
Step 8
De-stem and roughly chop parley leaves
Cook zucchini
Step 9
Heat 1 tbsp olive oil in large sauté pan over med-hi heat
Step 10
Add zucchini, diced onions and season with garlic powder, 1/4 tsp salt, dash pepper
Step 11
Stir and cook 4-5min or until squash is tender
Step 12
Transfer to a prep bowl
Cook turkey
Step 13
In same pan over med-hi heat, add 1 tbsp oil if needed, add ground turkey, Tuscan heat spice, 1/4 tsp salt, pinch of pepper
Step 14
Cook 5-6min or until turkey is fully cooked, breaking ground turkey up ad needed
Make bolognese
Step 15
Return zucchini/onion mix back to pan, mix in with turkey
Step 16
Add cream cheese, tomato cream sauce, half parm cheese, red pepper flakes, 1/4 cup water, butter and stir to combine
Step 17
Reduce heat to med-low, stirring to incorporate ingredients, for 3-4min. Season with salt and pepper to taste
Plating
Step 18
Divide spaghetti squash "noodles" between bowls and top with creamy turkey bolognese
Step 19
Garnish with nuts, parsley, and remaining parmesan cheese
Notes
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