• Using a food processor, or a sharp knife, minced shallots, celery, carrots and garlic
• Add 1 tablespoon olive oil to cast iron skillet
• Cook shallot, celery, carrots and garlic for 3 minutes over medium heat
• Add in remaining olive oil, tomatoes tomato sauce, basil, oregano, salt and pepper and cook for 2 minutes
• Add ground turkey, cover with lid and cook for 5 minutes on medium low heat
• Remove lid and stir in balsamic vinegar
• Add sliced mozzarella and transfer to oven
• Broil for 3 minutes
• Garnish with freshly chopped basil

SPAGHETTI SQUASH

• Preheat oven to 400°
• Halve, squash and scoop out seeds
• Brush both halves with olive oil and sprinkle with garlic salt
• Place halves face down on a parchment lined baking sheet
• Pierce each half using a fork 2-3 times (This ensures the squash isn’t too mushy)
• Roast for 35-45 minutes (depending on how al dente or soft you like it)