Roasted Spaghetti Squash Bolognese

Preheat oven to 400F. Cut squash lengthwise and scoop out seeds, Brush the inside of both halves with olive oil. Season with salt and pepper.

Place the 2 halves cut side down in a Pyrex with about 1in of water.

Roast the squash until tender, about 45 min-1 hour (depending on if you want it al dente or more well done). Allow several minutes to cool.

Using a fork, scrape the insides of the squash to create a spaghetti-like texture.

Heat oil in a skillet on medium-high heat. Add onions and full garlic cloves. Cook until onions are caramelized (about 10 min).

Stir in the minced garlic, and cook for an additional 2 minutes.

Add in the ground turkey/chicken.

Season with salt, pepper, basil, oregano, and parsley.

Mix until cooked through while breaking the meat into small crumbles.