Description
Imagine your favorite Bolognese got cozy in a flannel—savory turkey, rich tomatoes, and a swirl of pumpkin that makes the sauce velvety, hearty, and unforgettable. With a whisper of cinnamon and nutmeg, this dish smells like a fall festival and tastes like comfort itself. Perfect for pasta night, squash boats, or a crowd-pleasing holiday table, this is the autumn hug your taste buds deserve.
Ingredients
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1 lb ground turkey (93% lean for juicier results)
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1 tbsp olive oil
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3 garlic cloves, minced
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½ onion, finely chopped
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1 cup canned pumpkin purée (not pie filling)
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1 can (14.5 oz) crushed tomatoes
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½ tsp dried oregano
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¼ tsp cinnamon
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⅛ tsp nutmeg
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Salt & pepper, to taste
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8 oz whole wheat pasta or 1 roasted spaghetti squash
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Grated Parmesan (or nutritional yeast for vegan)
Instructions
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Carbs: Cook pasta in salted water, or roast spaghetti squash (400°F, cut-side down until fork-tender).
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Sauté: Heat oil, cook onion + garlic ~3 min until fragrant.
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Turkey: Add ground turkey, season, and cook until no pink remains (5–6 min).
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Sauce Magic: Stir in pumpkin, tomatoes, oregano, cinnamon, nutmeg. Simmer uncovered 15–20 min, stirring.
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Finish: Taste, adjust seasoning. Serve over pasta or squash, showered with Parmesan.
Notes
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Top with fresh basil and cracked pepper.
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Serve family-style with garlic bread + salad.
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Use squash “boats” as edible bowls for a fun, low-carb twist.
- Prep Time: 10 min
- Cook Time: 30 min
Nutrition
- Calories: 460Cal
- Fat: 20g
- Carbohydrates: 38g
- Protein: 35g