Use this recipe in place of any pasta dish you already make & don't hesitate to get creative with the toppings.
In large saute pan, heat coconut oil. Add onion and zucchini and sauté until vegetables are tender, about 5-7 minutes.
Remove from heat. Brown ground turkey in a soup pot over medium heat.
Once cooked through, add sautéed onion/zucchini mixture and season with onion and garlic powder.
Pour tomato sauce over turkey veg mixture, and add in mushrooms.
Bring sauce to a boil; turn down to a simmer and cover for 20 minutes, until mushrooms are tender.
Cut squash in half; scoop out the seeds and fibrous strings with a spoon and discard.
Place halves in large baking dish, cut side up.
Sprinkle salt and pepper evenly over both halves and drizzle with olive oil.
Place baking dish on middle rack of oven and bake for 40-80 minutes.
Cooking time will vary depending on size of squash.
To test for doneness, insert a fork into the squash. If strands pull away easily from the skin, it’s ready. Better to bake longer to prevent squash from being crunchy or underdone.