Spaghetti Squash with Roasted Tomato, Veggie and Turkey Sauce

Ingredient List

1 spaghetti squash (medium, halved lengthwise, seeds removed)
2 tbsp extra virgin olive oil (divided)
1/4 cup white onion (sliced)
2 garlic cloves (minced)
1 cup mushrooms (sliced)
2 tsp Italian seasoning
2 cups diced fire roasted tomatoes (canned)
Sea Salt & Black Pepper (to taste)
1 cup artichoke hearts (canned, halved)
2 tbsp Basil (fresh, chopped)
1/4 cup Ricotta (optional)

Directions

Preheat oven to 375ºF and line a baking sheet with parchment paper.
Using a sharp knife, very carefully split the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Brush the inside surface with half the olive oil, and place face-down on the baking sheet.
Bake squash for 40 minutes, until it is easily pierced with a fork.
While the squash is baking, heat a medium skillet over medium and add the turkey and cook until it begins to brown. Break it up with a spatula as it cooks through. Transfer to a bowl and cover. In the same skillet, add remaining oil along with the onion and garlic. Sauté for 1-2 minutes until they begin to brown. Then add in mushrooms along with the Italian season. Season with salt and pepper. Continue cooking for about 5 minutes, then add in the tomatoes. Bring to a boil then simmer for about 10-15 minutes or until at least half the liquid evaporates.
Add the turkey back to the skillet along with the artichokes. Adjust seasonings if needed.
When cool enough to handle, use a fork to shred the squash into noodles. Divide onto plates and spoon the turkey filling evenly over the spaghetti squash. Top with fresh basil and a scoop of ricotta. Serve.