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Paleo One-Pot Turkey Bolognese with Spaghetti Squash

WAIT…..don’t scroll away because it says “paleo” or “one-pot”….I don’t follow a paleo diet, nor do I own an insta-pot or minute-pot or slow cooker or what ever they’re called. (I do have an 
old-school crock pot that I bought at a garage sale when my kids were little so I could cook in order for them to survive!)
You can easily follow this recipe as is, if you own an insta-pot (The insta-pot version of the recipe is in the pictures.) I’m sure it will be every bit as tasty as my “a la skillet” version. I made a couple of on-the-fly adaptations because of an abundance of vegetables in my refrigerator. A bag of pre-shredded carrots mysteriously appeared in my vegetable drawer and needed to be used before they turned themselves into a science experiment. So, instead of diced carrots, I used shredded carrots, about 1 cup.

Have fun with this recipe, making your own adaptations based on what happens to appear in your produce drawer! Another fun substitution would be using zoodles (spiralized zucchini noodles) instead of spaghetti squash! 
The staff at Elevate Sports Performance and Chiropractic hopes your Memorial Day is happy and healthy! 
See you next Monday with another recipe! (Here’s a hint…cookies!)

INGREDIENTS (for my skillet version):

1 TBLSP extra virgin olive oil
1 yellow onion, chopped
2 cloves of garlic , finely minced 
1 lb ground turkey breast
2 Spicy Italian sausage links, cut into bite-sized pieces (I used Spicy Italian turkey sausage)
Fine sea salt and freshly ground black pepper (I didn’t add salt because for me the sausage adds enough salt.)
1-28 oz can crushed tomatoes (I also added about 6 seeded and diced Roma tomatoes because they needed to be used or they were soon to be tossed!) 
2 stalks celery, diced
1 TBLSP pure maple syrup
1 tsp dried oregano
1 ½ tsp dried basil
1 (3 lb) spaghetti squash

DIRECTIONS (skillet version):
Cut spaghetti squash in half, lengthwise. Scrape out and discard the inside seeds. Place spaghetti squash, cut side down, in a glass pan. Add water to cover about ½ inch above the cut edges. Cook for 7 minutes on high. Check to see if it’s cooked by testing it with a fork. Gently scrape the inside flesh of the squash with the fork. (Be careful – it’s steamy!) If it easily scrapes off like spaghetti noodles, it’s done. If not, return to the microwave for a few minutes more and re-test. When fully cooked scrape out insides with a fork and set aside. 
Heat the olive oil in a skillet over medium heat. Add onion, garlic, and ground turkey and turkey sausage. Sauté until turkey is browned, breaking it up as it cooks. 
Add celery and carrots. Sauté until lightly softened. 
In a small bowl, mix together the balsamic vinegar, maple syrup, oregano, basil, salt and pepper. Add to the turkey and mix in.
Add the tomatoes and simmer until thoroughly heated through.

Serve the sauce over the spaghetti squash. 
Serves 4.

Original recipe by Megan Gilmore from “The Fresh and Healthy Instant Pot Cookbook.”