Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of each half with one tablespoon of olive oil and season with salt and pepper. Place the squash cut-side on a baking sheet and roast for 40-45 minutes, or until the flesh is easily pierced with a fork.

While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic, diced onion, chopped carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

Increase the heat to medium-high and add the ground turkey to the skillet. Cook, breaking it apart with a spoon, until the turkey is browned and cooked through.

Stir in the crushed tomatoes, tomato paste, chicken broth, oregano, basil, and red pepper flakes. Bring the mixture to a simmer, then reduce the heat to low and let it simmer for 20-30 minutes, stirring occasionally—season with salt and pepper to taste.

Once the spaghetti squash is done, use a fork to scrape the insides, creating spaghetti-like strands. Toss the strands with the minced garlic for an extra boost of flavor.

Serve the turkey Bolognese sauce over the prepared spaghetti squash and garnish with fresh basil or parsley.