Servings: 4

1 large spaghetti squash, cut in half and seeded 1 large spaghetti squash, cut in half and seeded
1 Tbsp coconut oil, melted 1 Tbsp coconut oil, melted
Salt and pepper to taste Salt and pepper to taste
1 lb ground turkey 1 lb ground turkey
1 onion, diced 1 onion, diced
2 cloves garlic, crushed 2 cloves garlic, crushed
½ tsp red pepper flakes ½ tsp red pepper flakes
½ tsp fennel seeds, crushed ½ tsp fennel seeds, crushed
1 jar tomato sauce (organic or low-sodium preferred) 1 jar tomato sauce (organic or low-sodium preferred)
1 tsp Italian seasoning 1 tsp Italian seasoning
1 bay leaf 1 bay leaf
½ tsp paprika ½ tsp paprika
Salt and pepper to taste Salt and pepper to taste

Preheat oven to 400 degrees.
Brush the inside of the spaghetti squash with the melted coconut oil. Season with salt and pepper. Place on baking sheet and roast in preheated oven for about 1 hour, until tender.
Meanwhile, brown ground turkey with onion, garlic, pepper flakes, Italian seasoning, fennel seeds and paprika. Break the meat up and continue cooking for about 8 to 10 minutes until meat is no longer pink. Scrape the bottom of the pan so that nothing sticks.
Add the tomato sauce and bay leaf and bring to a simmer. Continue cooking for 5 minutes until hot all the way through.
Remove squash from oven. Gently scrape a fork along the inside of the squash to form “spaghetti” strands.
Spoon hot sauce over spaghetti squash and serve.