Turkey Bolognese with Spaghetti Squash

Tiffany Haddish knows how to eat healthy without sacrificing taste, and her favorite spaghetti squash recipe proves just that. Spaghetti squash has less than half of the calories in regular pasta, and because it is mild in flavor even picky eaters won't be able to discern it from the real deal. While traditional pasta dishes are often carb-heavy and insufficient in the nutrition department, the added vegetables and protein in this version make this the perfect well-balanced meal.

2 tbsp Olive oil
1 1/2 lbs Ground turkey breast
1 Medium onion (chopped)
2 Medium yellow squash (quartered lengthwise, then cut into thin slices crosswise)
2 Medium zucchini (quartered lengthwise, then cut into thin slices crosswise)
8 oz Mixed mushrooms (roughly chopped)
2 tsp Oregano
2 tsp Basil
1 tsp Thyme
1 tsp Sea salt
1/2 tsp Sage
1/4 tsp Cayenne (or more, to taste)
4 cups Chunky tomato sauce
1 Spaghetti squash
Fresh basil (for garnish optional)

In a large pot, warm the oil. Add the turkey and onion and cook, stirring, for about 10 minutes or until no longer pink.

Add the zucchini, squash, mushrooms, oregano, basil, thyme, sage, sea salt, cayenne, and tomato sauce. Bring ingredients to slow simmer, stirring occasionally, for about one hour.

While the sauce simmers, prepare the spaghetti squash. Heat the oven to 400°F, slice the squash in half lengthwise, and scoop out the seeds. Place the squash face down on a baking sheet and roast 45-50 minutes. Let cool and use a fork to scrape out “spaghetti.”

Serve sauce over the spaghetti squash pasta and garnish with fresh basil.