2 cups Turkey bolognese- Trader Joes has a great frozen one or follow the recipe below
1/2 cup shredded mozzarella or Follow Your Heart cheese
Salt and pepper
3 TBS cup extra-virgin olive oil
1 onion, chopped
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound ground turkey or substitute veggie crumble
1 cup marinara sauce
Preheat the oven to 400.
Cut the zucchini and use a spoon to scoop out the seedy center. Stuff with the sauce below.
Cover with foil and cook for 20 minutes.
Remove from oven, sprinkle cheese on top of each one and cook for an additional 15-18 minutes without any cover until squash is tender and cheese is golden and bubbly.
for the Bolognese:
Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 6 minutes or more until the pink is gone and meat is cooked. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper.