Instructions

1. In a large Dutch oven, saute the pancetta over medium heat until the fat melts, about 3 minutes. Reduce heat to medium-low, add the butter, onion, celery and carrot and cook until soft, 5-6 minutes. Increase the heat to medium-high, add the turkey and season with 3/4 teaspoon salt and pepper to taste. Cook until no longer pink, 7-8 minutes, breaking the meat up with a wooden spoon. Add the wine and cook until reduced, 2-3 minutes. Add the tomato paste, milk, tomatoes, and bay leaf. Bring to a boil, reduce heat to low and simmer, covered, 20-25 minutes, stirring occasionally.
2. Meanwhile using a sharp knife, pierce the squash 8 or 9 time. Microwave on high for 6 minutes. Turn the squash and cook until the shell is tender, 5-8 minutes depending on the size. Let cool for 5 minutes. Half the squash lengthwise. (There should be no resistance, but if there is, microwave it a few more minutes.) Remove the seeds and use a fork to scrape out the spaghetti-like strands of squash.
3. Remove and discard bay leaf; stir in the basil. To serve, put 1 cup spaghetti squash in each of 6 serving bowls and top each with a generous 3/4 cup of sauce.