2spaghetti squashes seeded and cut in half width wise
1small diced large yellow onion
2seeded and small diced assorted bell peppers
3peeled and small diced carrots
3small diced stalks of celery
6finely minced cloves of garlic
1 1/2poundsof ground turkey meat
1 1/2poundsof loose packed mild turkey Italian sausage
28ouncecan of crushed tomatoes
28ouncecan of whole plum tomatoes and juice
28ouncecan of diced tomatoes
6ouncesof tomato paste
1/3cupof dry basil
1/4cupof dry oregano
2tablespoonsof balsamic vinegar
1cupof grated Parmesan cheese
1tablespoonsof olive oil
Kosher salt and fresh cracked pepper to taste
For the sauce: In a large pot on high heat with olive oil, caramelize the onions, peppers, garlic, carrots and celery. Once brown, add in the ground turkey and turkey sausage and cook until they are cooked through.
Add in the the tomatoes, herbs, bay leaf, balsamic vinegar, sugar, salt and pepper and simmer on low heat for at least 1 hour. Note: the longer it's cooked the better.
If the sauce is too thin add in the tomato paste and cook until thick or if it is too thick add in some water to thin out.
Before serving, whisk in the Parmesan cheese.
For the squash: Place them cut side down on a sheet pan and place it in the oven. Next, pour in 2 to 3 cups of water into the pan and bake in the oven on 375° for 45 to 50 minutes or until soft.
To Plate: Once the squash is done, using a fork scrape the inside flesh and pull out the squash. It will look like spaghetti. Serve the turkey bolognese sauce over the cooked spaghetti squash and serve with a poached egg on time. Garnish with Parmesan cheese and fresh herbs.