Stuffed Spaghetti Squash with Italian Turkey Ragu

Ground turkey is a weird kinda thing...consistency, unique scent too. I sometimes cook with it because I feel like it will be leaner than other meats but I don't overly adore it.  Just realize that it needs some serious, but serious seasoning to be tasty, otherwise so-so. Because I have some thawed, I thought of creating a rich Ragu...long simmered Italian flavours in Spaghetti squash boats, transforming the turkey into a wonderful thing!

Each squash will make 2 large boats.  Just cut in half, remove seeds, turn upside down on parchment paper on a baking pan and cook at 375 for about 45 min. Once cooked, just set aside and cool.

Turkey Ragu: plan on simmering this sauce for at least an hour, longer is better.

Sautee:
2 medium diced onion until golden (takes a while)
add 4-5 chopped garlic cloves
add lots of sliced mushrooms
tbsp. of crushed chili
salt and pepper

Once cooked and smells great, deglaze with some white wine
Add ground turkey meat and cook through (you can combine some Italian sausage here too)

Season with:
handful fresh chopped rosemary
handful fresh chopped thyme
about a tbsp. each, dried oregano and dried basil
good pinch of ground nutmeg (freshly ground if possible)
add I can of whole tomatoes, crushed the tomatoes in your hand
add about a 1/2 cup of milk or light cream
add some parma cheese into the sauce
Simmer the sauce on a very low heat for a long time...

Assemble the dish by grating the cooked spaghetti squash with a fork to pull it up from the skin.  It is always so fantastic to eat and "al dente" with a slight crunch. Make a bit of space in the middle of the boat to spoon in the ragu. Top with mozz cheese or a mixture of shredded cheeses and bake at 350 degrees for about 20 minutes or so until cheese melts.

This is a yummy low carb dinner, and even better for leftovers!