In a saucepan, heat 2 tablespoons of olive oil over medium heat.
Add onions and cook 4-5 minutes until they are soft and golden.
Add carrot, celery, bell pepper, garlic, tomato paste, salt, pepper and red pepper crushed.
Cook everything for about 3 minutes.
Add extra-lean ground turkey. Cook the meat, breaking it up with a wooden spoon, and stir occasionally until the meat has browned.
Deglaze with the wine and reduce until almost dry.
Add diced tomato and cook for 1 minute. Add the broth, pesto and bay leaves.
Cover and once you’ve reached the boiling point, lower the heat to bring to a low simmer. Cook for 1 hour, stirring occasionally.
For the Spaghetti Squash
Pierce the whole spaghetti squashes many times with a fork.
Place one spaghetti squash on a microwave safe dish and microwave on medium-high for 5 minute.
Rotate spaghetti squash and microwave for 5 minutes more. In total you will microwave your squash for 10 minutes. But of course the time will depend on the power of your microwave and on the size of the spaghetti squash.
Remove from microwave and repeat the process with the other spaghetti squash. Let them rest for about 10 minutes.
Cut spaghetti squash in half lengthwise.
Scoop the seeds with a spoon.
Gently scrape the sides of the squash with a fork to shred the pulp into strands. Pour 1 cup of the Bolognese sauce on top of each squash halves. (You can freeze the rest of the sauce and enjoy it in another recipes.)