Pinch ofcrushed red pepper flakes or Calabrian chiles
1 1/4cupgrated cheese (I like using a mix of mozzarella and Gruyere)
1lb.ground turkey (optional - this recipe is equally delicious vegetarian!)
Instructions
Preheat oven to 400°F. Use a sharp chef's knife to carefully slice the spaghetti squash in half lengthwise. Use a spoon to remove the seeds and stringy flesh.Brush the flesh with 1 to 2 Tbsp. of the olive oil, and season evenly with 1/2 tsp. salt and 1/4 tsp. black pepper.Arrange the squash halves flesh side-down on a large baking sheet. Roast for 35 to 40 minutes, until fork-tender.
Meanwhile, heat 1 Tbsp. olive oil in a large skillet over medium. Add walnuts and rosemary; cook for 4 to 5 minutes, stirring often, until the walnuts are lightly toasted and aromatic. Season with a pinch of salt and transfer to a bowl.Add remaining 1 Tbsp. oil to the hot pan. Add shallots; cook 3 to 4 minutes, until soft. Add ground turkey (if using) and cook until browned, breaking into small crumbles, about 6 to 7 minutes. Add garlic and tomato paste; cook until aromatic, about 2 to 3 minutes. Season with 1/2 tsp. salt and a few grinds of black pepper.Add pumpkin puree, broth, heavy cream, oregano, nutmeg (if using), chili flakes; gently simmer for 7 to 8 minutes, until the sauce reduces and slightly thickens. Taste and adjust seasonings as needed.
Remove squash from the oven and turn over to reveal flesh. Use a fork to pull the strands of squash away from skin. Spoon the pumpkin sauce evenly into the cavities of each squash boat. Sprinkle grated cheese evenly overtop, followed by the rosemary-walnut mixture. Place squash back in the oven for 15 more minutes, or until cheese is melted and bubbly.
Notes
Refrigerate leftovers in an airtight container for up to 3 days.