Roasted Acorn Squash Bolognese
Roasted Acorn Squash Bolognese is hearty, healthy and low carb. Enjoy it on cozy winter nights.
Leftovers…love ’em or hate ’em? I have mixed feelings about leftovers. They aren’t something that I normally get excited about, but I’m usually grateful for, especially at lunchtime the next day. I especially love when I can take leftovers and create something “new” with with them. This Roasted Acorn Squash Bolognese is a leftover mash-up (of these two recipes) that I enjoyed for lunch a couple of weeks ago. I’ve never eaten acorn squash this way and it was absolutely delicious!
I had just enough left over for a great low-carb meal for one…but this could easily be prepared for dinner. I love roasting acorn squash this way, it is simple and once it’s cooked up you just grab yourself a fork and knife and dig in. The squash cuts right off the skin, and when it’s topped with a hearty turkey and kale bolognese sauce it becomes such a filling, healthy meal that is truly perfect for this time of year.
With the time change and the evenings creeping up earlier I’m always craving warm, comfort food for dinner. Having lower carb options that down weigh me down is always a good thing.
The shorter days definitely make the evenings more cozy, wouldn’t you agree? I feel like it forces us to slow down a bit more, and just relax. I’ll take it.
Have a great week!
Roasted Acorn Squash Bolognese
Yield: 4 servings
For the squash:
- 1 acorn squash
- 2 teaspoons olive oil
- kosher salt and fresh ground pepper
For the sauce:
- 1 lb lean ground turkey
- 1 tablespoon olive oil
- 2 carrots, minced
- 1 onion, minced
- 3 garlic cloves, minced
- 3 handfuls chopped kale
- 1 28 oz can crushed tomatoes
- 1 15 oz can tomato sauce
- 1 tablespoon oregano
- salt and pepper, to taste
- Preheat oven to 425 degrees.
- Carefully cut acorn squash in half, then cut halves into quarters. Scoop out seeds and discard. Place on baking sheet and drizzle olive oil over top of each quarter. Sprinkle with salt and pepper and bake in oven for 30 minutes.
While squash is roasting prepare your sauce:
- In a large skillet or medium saucepan, heat oil over medium heat. Add onions, garlic and carrots and cook for about 5-7 minutes until soft.
- Increase to medium-high heat and add turkey to vegetables, crumbling with a wooden spoon or spatula. Cook turkey meat until no longer pink.
- Add kale to turkey mixture, one handful at a time. Each time you add the kale, carefully stir into meat mixture until it starts to wilt down.
- Once kale is wilted, add crushed tomatoes and tomato sauce. Add oregano, a big pinch salt and fresh ground pepper and bring to a slow boil. Reduce to low heat and let simmer for about 15- 20 minutes, stirring occasionally. Taste for salt and pepper and adjust to your liking.
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More fall squash recipes for you to try:
Delicata Squash and Sausage Gratin | Kalyn’s Kitchen
Creamy Butternut Squash Soup | Reluctant Entertainer
Low Carb Pancetta Stuffed Delicata Squash | All Day I Dream Of Food
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