Boozy Lentil & Turkey Bolognese on top of spaghetti squash was on the menu tonight! A rich, velvety sauce made of creamy lentils, tons of veggies, WINE and flaxseed for an added fiber boost. Such a hearty dish for those chilly Fall nights. You can easily swap out the turkey for an extra cup of lentils to make this completely vegetarian and vegan. I also made the sauce and threw it in my slow cooker for 5 hours on low and the house smelled amazing when we got home from a busy day at the park. I had mine with roasted spaghetti squash and the boys had theirs with pasta. You could serve over zoodles, swoodles (sweet potato noodles) or even on top of some crusty bread. Now that would be heavenly!
To roast a spaghetti squash, simply cut in half, scrape out the seeds and roast in a 400 degree oven for 45-50 minutes. Then use a fork to shred the inside.
1 spaghetti squash (if using) or pasta
For the sauce:
1/2 jar of your favorite pasta sauce
4 carrots (peeled and roughly chopped)
1 yellow or red pepper (roughly chopped)
1/2 cup red wine
3 T Flaxseed
1 cup precooked lentils (I used red lentils)
1 pound ground turkey (or an additional cup of lentils if keeping vegetarian or vegan)
In a blender or food processor process the first 5 ingredients until smooth.
If using a slow cooker you may add the sauce and the lentils to it at this time.
Then cook the turkey until no longer pink and add to the slow cooker. Cook on low for 5 hours.
If you aren’t using a slow cooker simply add the sauce, turkey, and lentils to a pan and simmer on low for 20 minutes.