~ serves 6; Paleo, gluten & dairy-free

Prep Time: 10 minutes

Cook Time: 30 minutes


- 1 lb ground chicken or turkey

- 1 medium-large spaghetti squash (6 cups worth of “noodles”)

- 1 tablespoon extra-virgin olive oil

- 1 medium yellow onion, thinly sliced

- 1 red bell pepper, thinly diced

- 1 yellow bell pepper, thinly diced

- 2-3 garlic cloves

- 1 cup mushrooms, chopped (optional)

- 1 TBSP Italian seasoning blend

- 1 teaspoon dried basil

- ½ cup full-fat canned coconut milk, stir prior to measuring out ½ cup

- 1 (24 oz) jar tomato pasta sauce (no sugar added)

     Start by washing the spaghetti squash, then poke 4-5 holes in the squash to help relieve pressure as it cooks. Place the squash into the microwave and cook for 6 minutes. While the squash is cooking, start the sauce.

     Heat the oil in a large saucepan over medium heat, then add the onions and peppers and cook for 10 minutes, stirring occasionally. Add the garlic and mushrooms, and cook for 1-2 minutes longer, stirring often so the garlic doesn’t burn. Continue to cook the squash while the vegetables cook. Rotate the squash 180 degrees in the microwave and cook for an additional 5-6 minutes. The exterior should be somewhat soft and flexible when the squash is done. Depending on the size of your squash you may need to cook it for an additional 2-3 minutes.

     Next, add the meat to the saucepan and use a wooden spoon to gently break up the meat; let it cook for 10 minutes. Don’t worry if the meat hasn’t cooked through fully, as it will continue to cook once you add the sauce. If there is a lot of excess water from cooking the peppers, drain most of it off.

     Add the sauce, coconut milk, and seasonings to the saucepan, and turn the heat to low. Let it simmer away until you’re ready to serve, stirring occasionally. Once the squash is cooked, cut it down the center lengthwise and let it cool for 10 minutes.

     After the 10 minutes of cooling time, scoop out the seeds from both sides of the squash. You will most likely get some of the “spaghetti strings” as well in order to get rid of all of the slimy seeds. Next, take a fork and pull out the spaghetti strings by running the fork down the inside walls of the squash. You will pull the fork down from the top to the bottom boat part of the squash half. If you have never seen this done before I suggest looking it up online. Once you have scraped out all of your spaghetti squash you are ready to eat! Simply plate out a portion of the “spaghetti” noodles and spread the bolognese sauce overtop.