Brush spaghetti squash with olive oil, season with salt and pepper.
Roast, skin side up in oven until tender, about 30 minutes.
Remove from oven, cool slightly and fluff with fork, scraping away from skin and making a “bowl” of the spaghetti squash.
Meat sauce
While the squash is roasting, heat 2 tablespoon canola oil in a medium sauce; cook the turkey, mixing occasionally, about 10 minutes. Remove turkey from skillet and set aside.
Heat 1 tablespoon canola oil in the same sauce pan over medium heat. Add onion and mushrooms and cook until onion is translucent and mushrooms brown—about 8 minutes. Add the garlic and cook, stirring, another 2 – 3 minutes.
Add the turkey, tomatoes, tomato paste, oregano, basil, and red pepper. Bring to a boil, reduce the heat to low , cover and simmer about 15 minutes. Season with salt and pepper.
Mix Parmesan and Mozzarella in a small bowl.
Scoop meat sauce into spaghetti squash “bowls.” Spread cheese on top.
Bake at 450 for 6 – 8 minutes until cheese is melted.
Recipe Notes
Variations
For a vegetarian meal, skip the ground turkey, or replace it with 1 cup cooked lentils.
Replace ground turkey with grass-fed ground beef, ground bison or turkey sausage.
You can leave out the mushrooms; I include mushrooms whenever I can because they have proven cancer-fighting properties.