Turkey Bolognese With Roasted Spaghetti Squash 6

1. Place the oven rack in the center position, preheat oven to 400°F (204°C). Line a large baking sheet with foil.
2. 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.
3. Roast until tender, about 35 to 40 minutes. Cool slightly and then use a fork to remove and separate the strands.
4. Heat 2 tablespoons olive oil over medium-high heat in a large heavy saucepan.
5. 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.
6. Turn heat down to medium-low and add 1 tablespoon of olive oil to the pan.
7. 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.
8. Add the browned meat, crushed tomatoes, oregano, salt, and pepper then stir well to combine.
9. Simmer the sauce over medium-low heat. Cover the pan, leaving a small opening for steam to escape.
10. 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.
11. Top roasted spaghetti squash with turkey bolognese sauce and garnish with grated Parmesan cheese and parsley.

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