Summer Turkey Sauce on Roasted Spaghetti Squash

Preheat oven to 350 F. Take a cookie sheet and brush with olive oil. Cut a medium-large spaghetti squash in half, use a grapefruit spoon to remove seeds. Place halves, rind up, on cookie sheet and bake for 35 to 45 minutes.

Place a layer of golden rum in the bottom of a large sauce pan and add 1 lb ground turkey, 1 tbsp Italian seasoning (marjoram, basil, oregano, rosemary, thyme), and 1 tbsp kosher salt. Stir together so meat absorbs a good amount of rum, then brown on 5.5 (medium high). Add 1 small green kohlrabi (chopped), 1 small purple kohlrabi (chopped), and seven medium-small pluots (de-stoned and cut into quarters or eighths - I did a bit of both for variety). The pluots had been allowed to sit in the fridge a bit, so they were still firm but JUST starting to soften in spots, meaning some will probably break down nicely to add to the sauce. Also stir in one cup Criminara sauce ( [link] ) and 1 cup pomegranate juice and cook for 15-20 minutes longer, stirring regularly.

Rapidly stir in 1 tbsp kosher salt and 3 tbsp coconut flour (or amount needed to reach desired thickness). Use fork and grapefruit spoon to shred, separate, and scoop out spaghetti squash onto plates and serve out sauce over it. My wife had hers with some Galaxy Foods faux parmesan on it, while I topped mine with shredded mozarella.

Incidentally, you may want to either drain your spaghetti squash or mix it into the sauce and add a bit more flour, as it leaks liquid.

Spaghetti squash makes a good alternative to noodles on occasion, especially for those who need to avoid gluten. I won't lie, it's not the same, but it is its own unique thing, and can be fun to work with. It's possible also to, once shredded, saute it up briefly in some salt and oil, butter, or alcohol to add flavor.