Spaghetti Squash Turkey Bolognese with Veggies

Preheat oven to 400 degrees.

Slice the spaghetti squash in half. I suggest keeping a boyfriend, or a really heavy knife around to cut the squash in half. It’s pretty rough. Empty the seeds out of the squash like you would a pumpkin before you carve it. Put the squash halves face down on a greased sheet pan; bake for 40 minutes. When it’s done, the skin and the inside should have darkened and the flesh should pull out of the shell quite easily. The squash will be fork tender.

While the squash is cooking, slice up the zucchini and mushrooms and throw them into a hot pan that has been coated with olive oil Pam. Stir every few minutes. As the veggies brown (about five minutes), add the Worcestershire sauce and let it cook off.

Put the mushrooms and zucchini into a bowl, and throw the ground turkey into the hot pan, adding more Pam, if needed. Cook until cooked through, about 4 minutes. Put the turkey into the bowl with the vegetables and set aside.

When the squash is done, take it out of the oven and drag a fork along the inside. The squash will shred like spaghetti! Heat up the tomato sauce in the microwave, and throw the sauce into the bowl with the squash, turkey and vegetables.

Top with a sprinkling of goat cheese, and serve.