Spaghetti Squash and Turkey Bolognese - $6.61 a serving

Every non-staple ingredient matched to a real product on the shelf, priced on 2026-07-19 at Kroger - Kroger On the Rhine (ZIP 45202). 4 pantry staples excluded. 2 matches are flagged for you to check rather than silently swapped. Prices change without notice - this is what we paid attention to on that date, not a quote.

olive oil drives this basket at $8.49, 21% of the total. The next biggest lines are ground turkey ($5.49) and garlic powder ($4.99). $23.16 of the basket - 58% - is package remainder: food you buy because stores sell packages and recipes call for amounts. It does not vanish, it sits in your kitchen for the next meal.

• Simple Truth Organic® Extra Virgin Olive Oil · about 455 ml left, $7.73 of value
• Kroger® Garlic Powder Shaker · about 259 g left, $4.93 of value
• Private Selection® Vidalia® Sweet Onion 3 lb Bag · about 1251 g left, $4.40 of value
• Kroger® Whole Garlic Bulbs · about 4 left, $1.99 of value
• Carrots · about 334 g left, $1.24 of value
• Kroger® Tomato Paste · about 113 g left, $0.66 of value

“Jackson heard that a classmate cooks once a week for her family and wanted to try cooking for us,” says Jackson's mom, Nour. “He loves his dad's traditional spaghetti with sausage but wanted to try to make his own with more of a meat sauce. Since we try not to eat pasta often, we decided to make this with spaghetti squash instead. He added his favorite veggies, which include mushrooms, carrots, and our local staple, Vidalia onions, to a basic Bolognese sauce and substituted ground turkey for beef.” Jackson serves this with whole-­wheat toast drizzled with olive oil, and mango for dessert.

• 2 medium spaghetti squash, halved and seeded
• 1 dash sea salt
• 1 teaspoon Herbes de Provence (optional)
• 3 tablespoons olive oil
• 1 Vidalia onion, peeled and chopped
• 2 carrots, peeled and finely chopped
• 8 ounces sliced mushrooms
• 1 garlic clove, peeled and minced
• 1 pound ground turkey
• 1 can 28-ounce can crushed tomatoes
• 1 can 8-ounce can tomato paste
• 8 ounces water
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder

This recipe is credited to a partner program (The 2016 Healthy Lunchtime Challenge Cookbook), so we don't reprint its directions - read them on the archived original.

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