One-Pot Turkey Bolognese with “Spaghetti”

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This turkey bolognese with spaghetti squash is a nutritious, dairy-free alternative to the classic Italian comfort dish. By swapping traditional wheat pasta for tender strands of roasted squash, this recipe offers a lighter, vegetable-forward meal that is naturally lower in carbohydrates. The sauce is built with lean turkey mince, sweet carrots and fragrant herbs, creating a rich flavour profile that the whole family will enjoy during the colder months.

Perfect for busy weeknights, this clever one-pot method uses a pressure cooker to steam the squash and simmer the sauce simultaneously. It is an excellent choice for those following a gluten-free or paleo lifestyle, providing a satisfyingly savoury dinner without any heavy cream or butter. Simply serve the bolognese over the golden squash strands for a wholesome, homemade meal that is as healthy as it is delicious.

Ingredients for One-Pot Turkey Bolognese with “Spaghetti”

1 כף שמן זית כתית מעולה
1 בצל צהוב, קצוץ
2 cloves garlic, minced
450g turkey mince
Fine sea salt and freshly ground black pepper
One 800g can diced tomatoes
2 celery stalks, diced
2 carrots, diced
1 tablespoon aged balsamic vinegar
1 teaspoon pure maple syrup
1/2 כפיות אורגנו יבש
1 teaspoon dried basil
One 1.4kg spaghetti squash
60ml full-fat coconut milk (optional)

How to make One-Pot Turkey Bolognese with “Spaghetti”

Press Sauté and add the olive oil, onion, garlic, turkey, and 1 teaspoon salt to the Instant Pot. Sauté until the turkey is browned and cooked through, breaking it up with a wooden spoon as you stir, about 8 minutes. While the meat is cooking, pour the diced tomatoes, with their juices, into a blender and blend until smooth. Set aside until the meat is browned.

Press Cancel to change cooking cycles. Add in the blended tomatoes, celery, carrots, vinegar, maple syrup, oregano, basil, and 1/2 teaspoons salt and stir well.

Wash the spaghetti squash and carefully pierce the skin with a sharp knife to vent. Place the whole squash directly into the sauce, making sure that the area where you pierced the skin is facing up, out of the sauce, to vent. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 15 minutes.

When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid. Use oven mitts to lift the spaghetti squash out of the pot. Transfer it to a cutting board to cool slightly. Stir the coconut milk into the sauce and season with salt and pepper, to taste.

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 “noodles” from the squash and place them on plates. Spoon the Bolognese sauce on top of the noodles and serve. Store leftovers in an airtight container in the fridge for 1 week.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.