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Easy Healthy Bolognese

1 small onion, diced

1 carrot grated

1 lb. ground lean turkey

1 jar low-sodium marinara sauce

1 TBSP Garlic Tomato Basil Seasoning

1 spaghetti squash, halved and seeds removed

In a medium skillet, cook onion until soft. Add turkey and seasoning; cook until browned. Add marinara. Simmer until sauce is thick, 15-20 minutes. Place squash, cut sides down, on a rimmed glass dish and fill with about an inch of water. Microwave until soft, about 10-15 minutes, depending on the size of squash and microwave. Top "spaghetti" with meat sauce.

SIMILAR RECIPES

Carb-Free Turkey Bolognese with Spaghetti Squash

1 medium onion, diced

1 lb. ground turkey

2 TBSP Italian Dipping Oil blend

1 (28 oz.) can crushed tomatoes

1 grated carrot

1/2 cup non-fat half & half, optional

1 spaghetti squash, halved and seeds removed

In a medium skillet, cook onion until soft. Add turkey, grated carrot and seasoning; cook until turkey is browned. Add tomatoes, bring to a light boil. Reduce heat to low and simmer until sauce is thick, about 30 minutes. Add half & half, if desired. Place squash, cut sides down, on a rimmed glass dish and fill with about an inch of water. Microwave until soft, about 10-15 minutes, depending on the size of squash and microwave. Top "spaghetti" with meat sauce.

Turkey Bolognese

2 medium or 3 small zucchini spiralized

1 carrot grated

1 lb Ground Turkey

2 Tbsp olive oil

1 Tbsp Halladay's Harvest Barn Garlic Tomato Basil Dip and Seasoning Blend

1 jar of your favorite pasta sauce

1 Tbsp half and half or heavy cream

In a medium saucepan brown turkey and carrots in 1 Tbsp. olive oil. Add in Garlic Tomato Basil seasoning and the pasta sauce. Simmer for 15 to 20 minutes. Stir in cream just before serving.

When sauce is almost done, cook zucchini noodles in 1 Tbsp of olive oil for 1 to 3 minutes until slightly soft. Top with prepared sauce and serve immediately

Turkey Burgers with Carrot & Zucchini

Turkey Burgers with Carrot & Zucchini

1 lb. ground turkey

1 carrot, shredded

1 small zucchini, shredded

1 Tbsp. Halladay's Italian Mushroom or Garlic Tomato Basil Seasoning

Preheat oven to 350˚F. Combine all ingredients and mix well and form into patties. Bake, turning once, until cooked through, about 30 minutes.

Zesty Fiesta Stuffed Spaghetti Squash

1 (4 lb) spaghetti squash

2 Tbsp olive oil

1 red bell pepper, diced.

1 med yellow onion, diced.

½ lb ground beef (or ground turkey)

1 (14 oz) can black beans, drained and rinsed

1 (14 oz) can diced tomatoes

1 cup frozen corn kernels

2 Tbsp Halladay’s Harvest Barn Zesty Fiesta Dip & Seasoning Blend

¼ cup minced cilantro, optional

Salt and pepper to taste

1 cup shredded jack cheese

Basic Spaghetti Squash Cooking Directions:

Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone mat. Place the whole spaghetti squash in the microwave for 5 minutes. This softens the squash slightly, cuts down on the cooking time and makes it easier to cut.
Cut the squash in half lengthwise and scoop out seeds. Drizzle with olive oil and salt and pepper. Roast for about an hour or until the flesh scoops out easily.

Add olive oil to a skillet and heat until hot, add onions and bell peppers and sauté until soft. Add the ground beef or turkey and cook until done. Drain any excess fat. Add the black beans, tomatoes, corn and Zesty Fiesta seasoning; cook until heated through.

Scoop out the spaghetti squash flesh from the shell. Mix with the meat and vegetable mixture. Add salt and pepper to taste. Stuff the empty shells with the filling and top with cheese. Place in a hot oven for 15 to 20 minutes to heat through and melt the cheese.