• Preheat oven to 400 degrees f
• Take 2 small spaghetti squash, cut lengthwise, scoop seeds (remove) arrange the 4 squash pieces cut side down on baking sheet. Rub skins very lightly with olive oil.
• Roast about 35 minutes, until soft

{in the meantime}

• Heat 1 Tbs extra virgin olive oil in large sauté pan

add:

2 cloves garlic minced

1 small yellow onion diced

• Saute for 2 minutes

add:

1 green bell pepper, diced

1/2 cup chopped mushrooms

• Sauté for another 2 minutes
• REMOVE veggis from pan, set aside
• Brown & drain (in same pan for flavor) 1 lb ground turkey breast
• Once turkey is cooked, add veggis back to pan,

add:

1 jar all natural marinara {I use a low sugar brand}

1 can drained organic diced tomatoes

• Heat until bubbly. Simple sauce is ready!
• Using a fork, loosen spaghetti squash noodles.
• Serve hot meat sauce over spaghetti squash