Spaghetti Squash with Turkey Meat Sauce

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Brush the inside of both spaghetti squash halves with 1 tablespoon of olive oil, and season with a pinch of salt and pepper. Place cut-side down on the prepared baking sheet.

Roast the squash in the preheated oven for 35 to 45 minutes, or until the flesh is tender and easily pierces with a fork.

While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 4-5 minutes until translucent.

Add the minced garlic and lean ground turkey to the skillet. Cook, breaking up the meat with a wooden spoon, until the turkey is fully browned and cooked through, about 6-8 minutes.

Pour in the crushed tomatoes, dried oregano, dried basil, and the remaining salt and pepper. Stir well to combine, reduce heat to low, and let the sauce simmer for 15 minutes to meld the flavors.

Remove the spaghetti squash from the oven and let it cool for 5 minutes. Use a fork to scrape the flesh, releasing long spaghetti-like strands.

Divide the warm spaghetti squash strands among bowls, top generously with the turkey meat sauce, and garnish with fresh chopped parsley before serving.