I’ll be honest with you—this recipe was born on a tired Tuesday night when I didn’t feel like babysitting a pot of noodles. I had a spaghetti squash sitting on the counter looking sad and slightly judgmental. Ground turkey in the fridge. And a jar of tomato sauce that I’d normally save for emergency grilled cheese dunking. The result? This comforting, lighter twist on an old-school bolognese… and now it’s a weeknight regular around here.
If you’ve been skipping bolognese because you’re gluten-free or just don’t feel like dealing with a heavy meal, pull up a chair. You’re about to meet your new dinner favorite.
Why This Works
• It’s gluten-free without missing the “comfort” part.
• Spaghetti squash gives you the noodle vibe without the carb crash.
• Ground turkey keeps it light but flavorful.
• The whole thing’s ready in under an hour, with most of it hands-off.
• You can double the sauce and freeze it for later—total bonus.
Serving It Up
Grab a forkful of spaghetti squash, lay it down like pasta in a bowl, and spoon that hot turkey bolognese right over the top. Add a little extra fresh herb if you’re feeling it. A sprinkle of grated Parmesan or dairy-free cheese is also great if you do cheese.
This dish tastes like a warm hug—hearty without being heavy, and all the rich flavor without the pasta bloat.
What I Love About It
It keeps in the fridge like a champ—3 to 4 days easy. You can pack it for work, reheat it at night, or even turn the leftover bolognese into a stuffed pepper situation the next day.
You don’t feel like you’re missing out on anything. That’s the goal, right?
I used to feel like gluten-free meant settling. Bland bread, weird textures, always reaching for “substitutes” that never hit the mark. But when recipes like this come together? It just feels like food. Good food. Food you’d serve friends, food that makes you feel good after you eat it.
Optional Add-Ons (If You Want to Mix It Up)
• Add chopped mushrooms when you cook the onions—meaty vibe, no meat
• Sub in ground chicken or beef if that’s what you’ve got
• Try it with roasted zucchini noodles or cauliflower rice if you’re out of spaghetti squash
• Toss a parmesan rind in while it simmers for extra flavor (then remove before serving)
Shortcuts That Don’t Suck
• Use pre-chopped onion, carrot, and celery mix (aka mirepoix) from the produce section
• Go for a jarred marinara with no sugar and clean ingredients if you’re short on time
• Microwave the spaghetti squash instead of roasting it (poke holes, microwave whole for 10 to 12 mins, then slice open carefully)
A Quick Note on Kids & Picky Eaters
My nephew is seven and doesn’t trust anything that looks like a vegetable. I served this to him in a bowl with grated cheese on top and called it “turkey pasta surprise.” He didn’t ask a single question… just kept eating.
So yeah, this one’s got that “approved by suspicious toddlers” seal.
Final Thoughts Before You Hit the Grocery Store
This isn’t about cutting corners or forcing health trends down your throat. It’s about eating something that tastes good, feels good, and works for you even when you’ve got a crazy day.
You don’t need fancy ingredients, just fresh stuff that works together. Keep a squash on hand. Grab a pound of turkey. Keep a can of tomatoes in the pantry. That’s your backup plan when takeout’s calling your name and you want to feel better, not worse, after dinner.
Trust me. One bite of that saucy turkey over the golden strands and you’ll be hooked.
Print
Gluten-Free Turkey Bolognese Over Spaghetti Squash
- Total Time: 55 minutes
- Yield: 4 to 5 servings
- Diet: Gluten Free
Description
A cozy, gluten-free spin on a classic comfort meal. Juicy ground turkey simmered in a rich tomato sauce and served over roasted spaghetti squash strands. It’s hearty without being heavy, perfect for a clean, weeknight dinner made with fresh, locally sourced ingredients.
Ingredients
For the Spaghetti Squash
• 1 large spaghetti squash (about 3 to 4 pounds)
• Olive oil
• Salt & pepper
For the Turkey Bolognese
• 1 tablespoon olive oil
• 1 pound ground turkey (dark meat if you want more flavor)
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 medium carrot, grated
• 1 celery stalk, finely chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional, but nice kick)
• 1 tablespoon tomato paste
• 1 28-ounce can crushed tomatoes (preferably with no added sugar)
• ½ teaspoon balsamic vinegar (sounds weird but trust me)
• ¼ cup chopped fresh parsley or basil (optional but makes it feel fancy)
Instructions
Preheat your oven to 400°F.
Slice the spaghetti squash in half lengthwise. Be careful, it’s like sawing a watermelon. Scoop out the seeds.
Rub the insides with olive oil. Sprinkle a little salt and pepper.
Place cut-side down on a baking sheet lined with parchment.
Roast for 35 to 40 minutes until a fork can pierce the outside skin easily.
Let cool just enough to handle, then use a fork to scrape out those golden strands. Boom—“spaghetti.”
Now for the Turkey Bolognese
Heat a tablespoon of olive oil in a large skillet or wide saucepan over medium heat.
Add chopped onions and cook until soft and translucent, about 5 minutes.
Stir in the garlic, grated carrot, and chopped celery. Let them cook for another 3 to 4 minutes.
Push the veggies to the side, add the ground turkey, and break it up with a wooden spoon. Cook until browned all over—no pink left.
Season with salt, pepper, oregano, and red pepper flakes if using.
Stir in tomato paste. Cook for 1 minute to toast it up and deepen the flavor.
Pour in the crushed tomatoes and stir everything together.
Simmer uncovered for 20 to 25 minutes on low heat. Stir occasionally so nothing sticks.
Right before serving, add the balsamic vinegar and stir. Taste and adjust seasoning if needed.
Toss in the chopped parsley or basil if you have it.
Notes
• You can roast the squash ahead and reheat just before serving.
• Add chopped mushrooms for extra flavor or bulk.
• Sauce freezes great. Just cool completely and store in a freezer-safe container for up to 2 months.
• Kids tend to love this if you call it “turkey spaghetti” and add some cheese on top.
• For extra richness, add a splash of cream or coconut milk near the end.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasted, Stovetop Simmer
- Cuisine: American, Italian-inspired
Nutrition
- Serving Size: 1 serving (about 1 cup squash with ¾ cup sauce)
- Calories: 330
- Sugar: 8g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
