Turkey & mushroom bolognese

TWO great base ingredients here: turkey, which is a nice alternative to beef, cooks more quickly and makes a really tasty bolognese, and mushrooms, which are incredibly low in carbohydrates and full of gut-friendly prebiotics, with a texture that is almost like meat. We love them. SERVES 4 (510 calories) 4 tbsp olive oil 1 large red onion, diced 1 garlic clove, crushed 400g chestnut mushrooms, thinly sliced 300g turkey mince 2 x 400g cans chopped tomatoes 2 medium carrots, grated 2 bay leaves 1 tsp dried mixed herbs 600g spiralised butternut squash or courgetti to serve HEAT the oil in a pan and saute the onion for 5-6 minutes. Add the garlic and mushrooms and cook for a further 3-4 minutes, stirring occasionally. Stir in the turkey mince and cook for 4-5 minutes, then add the chopped tomatoes, carrots, bay leaves and herbs. Season with salt and pepper, and leave the mixture to simmer for 18-20 minutes. Meanwhile, steam the spiralised butternut squash or courgetti. Divide between 4 plates and top with the bolognese to serve.