Turkey Ragu with Butternut Squash Noodles

Rich, savory ground turkey simmered in a slow-cooked tomato and basil sauce, served over roasted butternut squash instead of traditional pasta, complemented by a light arugula side salad.

• Prep: 20 min
• Cook: 40 min
• Total: 1 hr
• Servings: 2
• Cuisine: Italian
• Difficulty: Medium
• Cost: $6.96/serving

Dietary

• Dairy-Free
• Egg-Free
• Gluten-Free
• High-Fiber
• High-Protein
• Nut-Free
• Paleo
• Soy-Free
• Whole30

Tags

• roast

Ingredients

• 0.5 pound ground turkey (lean)
• 1 yellow onion (small, diced)
• 3 clove garlic (minced)
• 1 can crushed tomatoes
• 1 cup low sodium chicken broth
• 0.25 cup fresh basil (roughly chopped)
• 1 butternut squash (medium, cut into cubes or spiralized)
• 1 tablespoon olive oil
• 2 cup arugula
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. Preheat the oven to 400°F. Toss the butternut squash with 1 teaspoon of the olive oil and 1/4 teaspoon of the salt and black pepper. Spread on a baking sheet and roast for 20 to 25 minutes, or until tender. If using spiralized squash, roast for 15 minutes.
2. While the squash roasts, prepare the ragu. Heat the remaining olive oil in a skillet over medium heat. Add the yellow onion and cook for 5 minutes until soft.
3. Add the ground turkey to the skillet and break it up with a spoon. Cook until browned, about 8 minutes. Drain any excess grease.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in the crushed tomatoes and low sodium chicken broth. Stir in the remaining 1/2 teaspoon of salt and the fresh basil. Bring to a simmer, then reduce heat to low and cook uncovered for 15 minutes to allow the flavors to meld.
6. To serve, place the roasted butternut squash on a plate, top generously with the turkey ragu, and serve alongside the arugula, dressed simply with lemon juice if desired.

Notes

To reduce prep time, you can often find pre-cubed or pre-spiralized butternut squash in the produce section of most US grocery stores during the fall.

Nutrition (per serving)

• Calories: 425
• Protein: 25 g
• Carbohydrates: 46.4 g
• Fat: 13.8 g
• Fiber: 9.4 g
• Sodium: 1228 mg
• Saturated Fat: 3 g
• Sugar: 13.8 g
• Cholesterol: 80 mg