Preheat oven to 400° F.

Carefully cut spaghetti squash in half length wise. Scoop out the seeds.

Wash and chop all vegetables.

Rub half of the olive oil into the inside of the spaghetti squash halves. Place squash cut side down on a rimmed baking sheet and roast for 45 minutes or until a knife can easily pierce the skin. Allow to cool at room temperature until cool enough to handle, then use a fork to scrape out the insides.

While the squash is cooking, heat the remaining olive oil in a medium pan over medium heat. Add the ground turkey and cook until browned about 5 minutes.

Add the onion and carrot and cook until carrot becomes tender about 5 minutes. Add the mushrooms and cook until most of the liquid has evaporated about 3 minutes. Add the garlic and oregano and cook for an additional minute.

Stir in the tomato paste and pumpkin puree. Allow to simmer for a few minutes before adjusting consistency by adding 1/4 cup of water at a time. More water will yield a thinner sauce.

Season with salt and pepper and serve over roasted spaghetti squash. Garnish with parsley.