Cut spaghetti squash in half, width wise. Scoop spaghetti squash seeds out with a spoon. Drizzle 1/2 Tbsp olive oil on cut edges and lightly salt before placing cut side down on baking sheet.
Bake spaghetti squash in the oven for 30-40mins until edges are brown.
Warm medium pan over high heat. Add 2 Tbsp of olive oil and chopped garlic cloves to the pan. Once the garlic starts to brown, add 10 fresh basil leaves to the pan. Turn the heat down to medium and let simmer for 1 min.
Pour San Marzano tomatoes over simmering garlic and basil leaves. Gently press tomatoes with wooden spoon to break them up, add sugar to tomatoes and stir into sauce. Season with salt and pepper, cover pot with lid and let simmer for 25 mins until sauce thickens, stirring occasionally.
In a medium saucepan, heat 1 Tbsp olive oil to almost smoking and add chopped onion, turn heat down to medium and let onions cook until soft and brown.
Raise the heat back to high and add ground turkey to pan to cook meat thoroughly, seasoning with salt and pepper (approximately 10 mins).
Add the turkey to the tomato sauce and continue to let simmer.
Remove the spaghetti squash from oven when it’s done and let cool. Using a fork, fluff out the insides into a large bowl. Sprinkle with cinnamon and drizzle with ½ Tbsp extra virgin olive oil.
Mix Bolognese sauce over spaghetti squash and serve warm. Top with parmesan cheese.
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