-Cut 1 spaghetti squash in half and scrape out the seeds.
-Cut each half into 4 pieces, then place in a steamer basket and fill with water to the top of the basket.
-Steam until tender, about 20-25 minutes.
-In a large nonstick skillet, cook 6 slices thick cut bacon over medium until crisp, 8 minutes.
-With a slotted spoon, transfer bacon to paper towels to drain.
-Add 2 TBS butter to skillet.
-Then add the following:
3 celery stalks diced
3 cloves of garlic minced
-Cook until vegetables are tender, 15 minutes.
-Transfer to a medium bowl.
-Skin 4 tomatoes (or you can use 1 pint whole Sungold cherry tomatoes instead).
-Add the following to a large skillet or pot:
2 TBS butter
1 pound ground turkey or chicken breast
A pinch of red pepper flakes
-Cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes.
-Add the bacon, the vegetables and the tomatoes.
-Bring to a simmer; cook until turkey is cooked through and sauce is thickened, 5 minutes.
-Season with 1 tsp sea salt and some freshly ground black pepper.
-Scrape the squash off the rind, it's best to let it cool a little before you attempt this!
-Serve the sauce over the steamed spaghetti squash and sprinkle with Parmesan cheese.