Healthy, Easy Crockpot Spaghetti Squash Bolognese
This easy crockpot recipe is perfect for busy weeknight meals and for those summer weekend nights when you want to spend as much time outside and not be stuck in the house cooking. Cook time can be as fast as 3 hours, or drag it out throughout the day. It's easy to play around with different veggies based on your personal taste or what looks great at the farmers market this week.
- 1 medium Spaghetti Squash
- 1 jar organic marinara
- 1 lb organic ground turkey or beef
- 1 medium zucchini
- 1 bunch fresh spinach
- 1 Tbsp minced garlic
- 1/2 medium white onion- finely chopped
- salt and pepper to taste
- ½ cup freshly grated parmesan cheese optional
- 1-2 sprigs fresh basil optional
In a large skillet, brown ground turkey (or beef) until fully cooked. Drain any excess fat. Finely chop white onion and zucchini. (Note: you can use any fresh vegetable that you have on hand here like broccoli, bell peppers, yellow squash, etc.) Cut spaghetti squash in half lengthwise, scooping out any seeds.
Add marinara sauce into bottom of crockpot. Followed by meat, garlic, chopped onions and zucchini. Place the squash cut side down on top of the ingredients in the crockpot.
Cover and cook on low for 5-6 hours, or high for 3 hours.
Add in fresh spinach. Cover and cook an additional 10-15 minutes. Serve the squash as a half and cover with meat sauce OR scrape out the squash and mix it with meat sauce prior to serving.
Garnish with fresh basil and/or a sprinkle of parmesan cheese if your diet allows.