Spaghetti Squash Bolognese

Spaghetti Bolognese is a food that has always been a family favorite. My Oma makes an amazing bolognese as does my Mother, so naturally it was one of the first meals I think I ever learned how to cook.

Now while this blog was never meant to be a “food blog”, I am using this blog in some way to give my daughter something to look back on. A sort of digital diary. And who knows, if she likes cooking as much as most of the women in our family, then my bet would be that she will want to have some recipes as well.

This take on spaghetti bolognese is actually a healthy one. But it’s super easy, and as with all sauces, the longer ahead of time you can make it the better.


  • 2 lbs. ground turkey
  • 1/2 onion
  • 3 stalks celery
  • 2 cloves garlic
  • 1 can tomato sauce
  • 1 can diced tomatoes
  • 3 tbsp oregano
  • 1 tbsp sage
  • salt
  • pepper
  • fresh basil

Bring your pan to medium/high heat and add minced celery, garlic and onion to some olive oil. Once soft, add ground turkey and cook until brown. Then add your tomatoes and sauce and bring to boil for 5 minutes. Then add all of your seasoning and bring to simmer. Let simmer for as long as possible and then add fresh basil.

We actually eat this with spaghetti squash (paleo diet!) and everyone loves it!

Spaghetti Squash:

  • Cut in half and scrape out the seeds
  • Rub with a little bit of olive oil and season with salt & pepper
  • Cook at 425 for 25-45 minutes (depending on the size and how crunchy you like it)

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