Turkey Bolognese with Spaghetti Squash


  • 1 medium spaghetti squash
  • 1 lb lean ground turkey
  • 1 - 16oz jar of quality tomato sauce, I use Jersey Italian Gravy brand
  • Parmesan for sprinkling
  • Seasonings - salt, pepper, garlic powder, onion powder, basil, oregano

YIELD: 4 servings

Nutrition Information:

  • Per Serving
  • Calories - 303cal
  • Total Fat - 11g
  • Carbohydrates - 24.8g
  • Dietary Fiber - 4.6g
  • Total Sugars - 12g
  • Protein - 28.2g


To cook the spaghetti squash in the instant pot, make sure to score the squash a few times with a very sharp knife, piercing all the way thru the flesh. This is to release the pressure to it does not explode, dont skip this step.

Pour in 1 cup of water in the bottom of the pot, add the trivet and place the squash inside.

Seal the lid and turn on manual for 20 minutes

Quick release to release the pressure and remove the squash with tongs or a large spoon.

Cut the squash in half, scoop out the seeds and discard. Using a fork, release the strings from the shell of the squash to cream the "spaghetti". Store in an airtight container in the fridge for up to 5 days.

Colleen Saltarelli
Colleen Saltarelli

To make the bolognese, heat a heavy bottomed sauce pan on the stove over medium high heat. Spray the pan with cooking spray or add a small amount of oil. Add the ground turkey, break up the pieces and stir.

Season the turkey meat before it fully cooks with salt, pepper, garlic powder, onion powder, basil and oregano, to taste. Go a little heavy with the spices because you are going to add the sauce and it will dilute it a bit.

Once the meat is cooked, add the tomato sauce and turn the heat down to just a simmer. Cook the bolognese on low for at least 20 minutes if not longer. The longer it cooks, the richer it will be.

To assemble the meal, place the heated squash on the plate, make sure to season well with salt and pepper, top with the bolognese and sprinkle with parmesan. Enjoy!

Colleen Saltarelli

It may not look like much, but this dish is a big comforting hug of a meal! I used to hate the idea of substituting anything for pasta, but honestly, spaghetti squash is delicious. I think it is the texture that gets most people, but once you are over the crunch, its a great alternative. Let me tell you, cooking the spaghetti squash in the instant pot? Game changer. No more needing to struggle with cutting it raw or waiting for hours. Nope, a few steam slits, into the pot and 20 minutes later, perfect squash every time. Just be sure to season it well, it has zero flavor on its own, trust me.

I like to serve this with a side salad, makes it a nice well rounded meal. I have also used the squash and sauce both separately. I have topped the squash with taco meat and cheese, chicken and spinach, pesto, and chili. The sauce does well with gluten-free pasta of any kind, cauliflower gnocchi, over a baked russet or sweet potato, with roasted eggplant or zucchini. Two great meal prep options as well, as they reheat great!

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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