For the Spaghetti Squash: – 2 spaghetti squash halved, and roasted – Olive oil – Salt and pepper – Dry mozzarella cheese thinly sliced For the Turkey Bolognese: – 2 Tbsp olive oil – ½ large yellow onion finely chopped – 4 cloves garlic minced – 1 tsp fresh rosemary finely chopped – 2 tsp dried oregano – 2 tsp paprika – ¼ tsp ground cayenne pepper or to taste – ½ tsp kosher salt or to taste – 1 pound ground turkey meat – 1 (28-oz) can crushed tomatoes – 2 Tbsp fresh basil chopped
Spread oil on either side with your hands to coat the flesh.Season spaghetti squash with salt and pepper and place face-down on a non-stick baking pan.
Stir in garlic, rosemary, oregano, paprika, cayenne, salt, and turkey. Cook until the turkey meat is gently browned, but not through.
Turn on the high heat setting on your oven. Place the spaghetti squash halves on a baking sheet with the skin side up.
Place the spaghetti squash on the middle rack and broil for 3–5 minutes until the cheese melts and crisps.Serve stuffed spaghetti squash immediately after baking.