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 lean, ground turkey or chicken breast
2 cups crushed tomatoes (from a 28-ounce can)
Red-pepper flakes (optional)
Coarse salt and ground pepper
6 cups Roasted Spaghetti Squash
In a large skillet add 1 tablespoon oil, onion, carrot, celery, and garlic and cook until vegetables are tender, 15 minutes. Transfer to a medium bowl.
Add 1 tablespoon oil and meat to skillet and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes. Add vegetables, tomatoes, and pinch of red-pepper flakes, if using, to skillet and bring to a simmer; cook until meat is cooked through and sauce is thickened, 5 minutes. Season with salt and pepper. Serve over spaghetti squash.