Jan 16, 2015

Spaghetti Squash Turkey Bolognese (in the slow cooker)

Perhaps it's because I'm a mom now and my time for cooking and cleaning is limited, but I have recently become obsessed with my crock pot. It's like the best thing ever and I'm making some seriously bomb.com dishes up in there. So begins my new crock pot recipe series...

The first one I'm sharing is a Spaghetti Squash Turkey Bolognese that I'm pretty sure my five year old niece could make. I've been a long time lover of spaghetti squash and if you haven't tried yet, now's the time. Even Chad (my hubs) prefers the squash over "real" noodles. With a little planning, I've been dumping the below ingredients into the slow cooker during Christian's nap time and, voila! Come dinner I have a hot and healthy meal with only one dish to clean...

Jar of your favorite marinara sauce
Package of Lean Ground Turkey
Spaghetti Squash
Olive Oil

Lightly grease the bottom and sides of the slow cooker with olive oil (this makes it super easy to clean). Cut spaghetti squash in half widthwise and scoop out seeds and pulp. Place Spaghetti Squash in the slow cooker with inside facing down. Distribute turkey meat around the squash (and add any other optional ingredients such as sliced mushrooms, peppers, onion... anything your heart desires). Pour jar of marinara over the top... it should cover the meat.

Cook on high for 3 hours or low for 5 hours. Once time is up, use tongs to grab each end of the squash and scoop the insides onto a plate using a spoon or fork. Cover squash noodles with the Turkey Marinara sauce and top with parmesan or basil (optional).

Note: You can scoop the "noodles" of the squash out into a colander to rid excess water before plating  if the squash seems watery.

Enjoy xx

*I use only organic ingredients in all of my dishes

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