For the Bolognese Sauce:

• 1 lb (450g) organic ground turkey mince
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-2 carrots, diced
• 1-2 celery stalks, diced
• 1 zucchini, diced
• 1 can (14 oz) crushed tomatoes 
• 2 tbsp of tomato paste
• 1/2 cup dry white wine 
• 1/2 cup chicken stock 
• 2 teaspoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Red pepper flakes (optional, for some heat)
• Fresh basil leaves, for garnish

For the Spaghetti Squash Noodles:

• 1 medium spaghetti squash
• Olive oil for drizzling
• Salt and pepper to taste
• Fresh parsley + tomatoes to serve

‍

Prepare the Spaghetti Squash:

1. Preheat your oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds.
3. Drizzle olive oil over the cut sides and sprinkle with salt and pepper.
4. Place the squash halves, cut side down, on a baking sheet.
5. Roast in the oven for about 40-45 minutes or until the squash is tender and easily shreds into "noodles" with a fork.
6. Once done, let it cool slightly, then use a fork to scrape out the squash into noodle-like strands. Set aside.
   
   

Prepare the Bolognese Sauce:

1. In a large skillet or saucepan, heat olive oil over medium heat.
2. Add the finely chopped onion and sauté for a few minutes until it becomes translucent.
3. Add the minced garlic, diced carrots, diced celery, and diced zucchini. Cook for another 5-7 minutes until the vegetables soften.
4. Push the vegetables to one side of the pan and add the ground turkey mince. Cook it until it's browned, breaking it up into small pieces as it cooks.
5. Once the turkey is browned, mix it with the cooked vegetables.
   
   

Season and Simmer:

1. Add the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper to the skillet. Stir to combine.
2. Pour in the dry white wine and chicken stock, stirring to incorporate all the ingredients.
3. If you like a bit of heat, you can also add some red pepper flakes at this stage.
4. Reduce the heat to low, cover the skillet, and let the sauce simmer for about 20-30 minutes, allowing the flavors to meld together. Stir occasionally.

Serve:

1. Once the sauce is done simmering and the flavors have developed, taste and adjust the seasoning if needed.
2. Serve the bolognese sauce over the roasted spaghetti squash noodles.
3. Garnish with fresh basil leaves.

Serve immediately while still warm + delicious! Enjoy your organic turkey mince bolognese with spaghetti squash noodles!