-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.