Spaghetti Squash Bolognese

Preparation

In a heavy 5-qt Dutch oven over medium heat, melt the butter and 1 Tbsp olive oil. Add the onions, carrots, celery, and mushrooms. Cook for about 3 to 5 minutes, stirring frequently, until the onion is softened and translucent.

Add the turkey, salt, and pepper to taste. Crumble the meat with a wooden spoon, stirring occasionally, until the meat is browned.

Reduce the heat to low. Pour in the milk and simmer gently, stirring frequently, until the liquid has completely evaporated, about 1 hour.

Pour in the wine and gently simmer, stirring frequently, until it's evaporated, about 1-1/4 hours more.
Stir in the crushed tomatoes and nutmeg. Simmer, uncovered, for an hour, stirring occasionally. If the sauce starts to dry out, add 1/2 cup of water or chicken stock.

Meanwhile, cut the spaghetti squash in half from top to bottom, and discard seeds.

Brush the flesh with the remaining 1 Tbsp of oil.

Bake in a preheated 375°F oven for 45 minutes.

Let cool to the touch, then scoop out the spaghetti squash noodles onto a platter.

Ladle the finished turkey Bolognese over the spaghetti squash, garnish with freshly grated parmesan, and serve.