Cut the ends off of the spaghetti squash. Then cut the squash in half. Place one half of the spaghetti squash in a microwave-safe bowl with some water and cook in the microwave on High for 10 minutes or until the squash is tender. Repeat with the remaining half of spaghetti squash. Once the squash has cooled use a fork to separate the strands of “spaghetti”. Set aside.

Heat a large nonstick skillet over medium-high heat. When hot, add the oil. When the oil is hot and shimmering, add the shallot, mushrooms, garlic, and ground turkey. Break up the turkey with a wooden spoon or meat masher. Cook, stirring every minute, for 5 minutes.

Pour 2-3 cups of marinara over the mixture and stir to combine. Cover the pan with a lid and reduce heat to low and cook for 30 minutes (or longer).

Place 1 cup spaghetti squash on a plate and cover with half of the meat sauce. Top with basil and pecorino romano cheese.