Healthy Spaghetti Squash

1. Heat the oven: Preheat to 400°F. Line a rimmed baking sheet with parchment if you want easy cleanup.
2. Prep the squash: Carefully cut the spaghetti squash in half lengthwise. Scoop out seeds. Rub cut sides with olive oil and season with salt, pepper, and garlic powder if using.
3. Roast: Place squash cut-side down on the sheet pan. Roast 35 to 45 minutes, until a knife slides into the thickest part easily and the strands pull away with a fork. (Cut-side down traps steam, which helps tenderize the inside.)
4. Start the sauce: While the squash roasts, heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and cook 4 to 5 minutes until soft. Add garlic and cook 30 seconds.
5. Cook the turkey: Add ground turkey, breaking it up with a spoon. Cook 6 to 8 minutes until cooked through. If you use a thermometer, aim for 165°F in the thickest part.
6. Build flavor fast: Push turkey to one side. Add tomato paste to the empty side of the pan and cook 1 minute, stirring, until it darkens slightly. Mix everything together. Stir in Italian seasoning (or oregano and basil) and red pepper flakes.
7. Simmer: Add crushed tomatoes and broth. Bring to a gentle simmer. Cook 10 to 15 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper, then stir in balsamic vinegar or lemon juice.
8. Make the “noodles”: Let the squash cool 5 minutes so you can handle it safely. Use oven mitts and tongs to flip if needed. Scrape strands with a fork into a bowl. Taste and add a pinch of salt if needed.
9. Finish and serve: Stir Parmesan into the sauce, or sprinkle on top at the table. Spoon bolognese over spaghetti squash. Finish with more Parmesan and herbs if you have them.

Matt’s quick tip: If your sauce tastes flat, it usually needs one of three things: a pinch more salt, a squeeze of lemon, or a little more tomato paste cooked for 30 seconds. Taste, adjust, repeat. That is the whole game.