Turkey Bolognese in Spaghetti Squash Bowl

Ingredients

• 1.5 whole spaghetti squash, medium
• 1 tsp ghee / tallow / avocado oil
• 100 g onion, diced
• 3 clove garlic, minced
• 450 g ground turkey breast
• 400 g canned diced tomatoes
• fresh herbs, salt & pepper
• 125 g low-fat cottage cheese
• 30 g parmigiano reggiano

Steps

1. Preheat oven to 400°F (200°C).

2. Cut squash in half, scoop out seeds, season with salt, pepper, and a touch of oil, place cut side down on parchment and roast until strands pull easily.

   40 min

3. In a skillet, heat oil, sauté onion and garlic.

   4 min

4. Add turkey and cook until browned.

5. Stir in tomatoes, herbs, salt and pepper and simmer.

   10 min

6. Lower heat, stir in cottage cheese until creamy (optional: blend first for silky texture).

7. Fork out the squash strands so they're loose, spoon sauce over, and top with parmesan.