One-pot turkey Bolognese recipe with spaghetti alternatives

Ingredients for One-pot turkey Bolognese with “spaghetti”

• 15 ml extra-virgin olive oil

• 1 yellow onion, chopped

• 2 cloves garlic, minced

• 450 g minced turkey

• fine sea salt and freshly ground black pepper

• 800 g canned diced tomatoes

• 2 celery stalks, diced

• 2 carrots, diced

• 15 ml aged balsamic vinegar

• 5 ml pure maple syrup

• 1.5 g dried oregano

• 5 g dried basil

• 1.4 kg spaghetti squash

• 60 ml full-fat coconut milk (optional)

How to make One-pot turkey Bolognese with “spaghetti”

1. Press Sauté on the Instant Pot and add the olive oil, onion, garlic, minced turkey, and 1 teaspoon of salt. Sauté for about 8 minutes, until the turkey is browned and cooked through, breaking it up with a wooden spoon as you stir.

2. While the turkey is cooking, pour the diced tomatoes, along with their juices, into a blender and blend until smooth. Set aside until the turkey is browned.

3. Press Cancel to change cooking cycles. Add the blended tomatoes, celery, carrots, vinegar, maple syrup, oregano, basil, and ½ teaspoon of salt, then stir well to combine.

4. Wash the spaghetti squash and carefully pierce the skin with a sharp knife to vent. Place the whole squash directly into the sauce, ensuring the pierced area is facing up to allow for venting.

5. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook and set to cook on high pressure for 15 minutes.

6. When the cooking cycle is complete, allow the pressure to naturally release for 10 minutes. Then, move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, carefully remove the lid.

7. Use oven mitts to lift the spaghetti squash out of the pot and transfer it to a cutting board to cool slightly. Stir the coconut milk into the sauce and season with salt and pepper to taste.

8. Cut the cooked spaghetti squash in half crosswise and use a spoon to remove the seeds from the centre. Use a fork to scrape out the “noodles” from the squash and place them on plates.

9. Spoon the Bolognese sauce over the noodles and serve. Store any leftovers in an airtight container in the fridge for up to 1 week.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.