Slow Cooker Turkey Bolognese Sauce with Spaghetti Squash


Nutrition Facts

Yield: 4
Calories: 510
Fat: 24g
Saturated Fat: 5g
Cholesterol: 85mg
Protein: 23g
Carbohydrates: 42g
Fiber: 9g
Sodium: 1080mg


  • 2 tablespoons olive oil
  • 1 cup onions (finely chopped)
  • 1 cup carrots (finely chopped)
  • 1 cup celery (finely chopped)
  • 5 cloves garlic (minced)
  • 1 tablespoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound ground turkey
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (or chicken broth)
  • 3 cups tomato sauce
  • 1 cup water
  • sea salt
  • ground pepper
  • 1/4 teaspoon ground nutmeg
  • fresh basil (finely shredded, for serving)
  • 2 squash (spaghetti)
  • olive oil



  1. Heat olive oil in a large skillet.
  2. Add onion, carrot, celery, garlic, oregano and red pepper flakes, and sauté until aromatic, about 3-4 minutes.
  3. Add ground turkey and cook until no longer pink.
  4. Add tomato paste and cook another 2-3 minutes to develop flavor.
  5. Add red wine and scrape up any browned bits.
  6. Transfer to slow cooker and add tomato sauce, water, salt, pepper and nutmeg. Cook on low for 8 hours.

Spaghetti Squash

  1. Preheat oven to 375 degrees.
  2. Cut spaghetti squash in half and scoop out seeds with a large spoon.
  3. Place face down on an oiled sheet pan.
  4. Bake 30-40 minutes until a knife can be inserted into squash easily.
  5. Using a fork, scrape out spaghetti squash.
  6. Divide among serving bowls. Top with Bolognese Sauce. Sprinkle with shredded basil.
Chef: Jeanette's Healthy Living




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