Ingredients
3 bacon slices, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced small
1 large carrot, diced small
2 small celery stalks, diced small
3 garlic cloves, minced
1 pound ground turkey breast or chicken breast
2 cups crushed tomatoes (from a 28-ounce can)
Red-pepper flakes (optional)
Kosher salt and freshly ground pepper
6 cups Simple Roasted Spaghetti Squash
Grated Parmesan, for serving
Preparation
In a large nonstick skillet, cook bacon over medium until crisp, 8 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add 1 tablespoon oil to skillet. Add onion, carrot, celery, and garlic and cook until vegetables are tender, 15 minutes. Transfer to a medium bowl.
Add 1 tablespoon oil and turkey to skillet and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes. Add bacon, vegetables, tomatoes, and pinch of red-pepper flakes, if using, to skillet and bring to a simmer; cook until turkey is cooked through and sauce is thickened, 5 minutes. Season with salt and pepper. Serve over spaghetti squash and sprinkle with Parmesan.
