* 3 pound spaghetti squash
* ¼ cup olive oil, divided
* 1 pound ground turkey
* ½ cup carrots, ⅛-inch dice
* ½ cup yellow onion, finely chopped
* 1 teaspoon minced garlic
* 1 cup sliced brown mushrooms
* 3 tablespoons tomato paste
* 28 ounces canned crushed tomatoes
* ¼ teaspoon dried oregano
* 1 teaspoon kosher salt
* ¼ teaspoon black pepper
* ½ cup grated parmesan cheese
* ¼ cup chopped Italian parsley leaves
- Place the oven rack in the center position, preheat oven to 400°F Line a large baking sheet with foil.
- Cut spaghetti squash into 1-inch wide rings, scoop out the seeds, and transfer to a baking sheet. Lightly brush rings with olive oil and sprinkle with salt on both sides.
- Roast until tender, about 35 to 40 minutes. Cool slightly and then use a fork to remove and separate the strands.
- Heat 2 tablespoons olive oil over medium-high heat in a large heavy saucepan.
- Add ground turkey, break the meat up into smaller chunks. Brown the meat, stirring occasionally, about 5 to 7 minutes. Transfer cooked meat to a medium-sized bowl.
- Turn heat down to medium-low and add 1 tablespoon of olive oil to the pan.
- Add carrots and onions, stir and cook until the vegetables begin to soften, 4 to 5 minutes. Add garlic and cook for 1 minute. Add sliced mushrooms and cook for 2 minutes. Add the tomato paste and cook for 1 minute.
- Add the browned meat, crushed tomatoes, oregano, salt, and pepper then stir well to combine.
- Simmer the sauce over medium-low heat. Cover the pan, leaving a small opening for steam to escape.
- Cook sauce until the meat is tender and the flavors have melded, at least 30 minutes to 1 hour, stirring every 10 minutes. Add some water if the sauce starts to look dry.
- Top roasted spaghetti squash with turkey bolognese sauce and garnish with grated Parmesan cheese and parsley.
From ~ The Recipe Critic