Recipe: Spiralized Turkey Bolognese

Some might argue that pasta is the king of all comfort foods, and while I do love me some actual pasta, I also love swapping the less healthy stuff with veggies whenever I can.

Which is why spiralizing has become a game-changer in my kitchen. All the perks of pasta, but veggies instead? Yes, please! 

This recipe is a really simple take on Turkey Bolognese, but with spiralized zucchini rather than pasta. It's quick, simple & most importantly... filling!

What you need:
3-4 medium zucchinis
4 carrots
2 cloves garlic
1 small onion
1 16-oz jar of tomato sauce of choice (I actually used Vodka Sauce) or just canned tomatoes
1lb. ground turkey
Oregano (optional)
A spiralizer

What to do:
Dice onion & carrots. Add EVOO, carrots, onion & S&P into a large skillet.

While this is sautéing, take out your spiralizer & set the blade on whichever setting you wish (I used the ribbon setting) & begin to spiralize the zucchinis. Give the spiralized zucchini a few rough chops so you don't end up having one huge string of "pasta."

After carrots & onion are soft, add ground turkey. Add a bit more S&P & oregano, if using. Keep cooking.

Once cooked through, add jar of tomato sauce & bring to a low simmer.

On another burner, put a separate large sauté pan or wok on medium-high to high & add just a little bit of EVOO. 

Once hot, throw in all the zucchini for a quick sauté until warm then remove from heat (just a few minutes),

Once sauce & zucchini are both warm, serve & enjoy!

TIP: You only want to barely heat the spiralized zucchini. If you cook it on low heat &/or for too long it will just get mushy. Also don't add salt to the zucchini until serving because salt will aid in the breaking down process & making it mushy, too.

Serves 4