In a large skillet or dutch oven, heat 1 tablespoon olive oil over medium heat. Add the mushrooms, sprinkle with salt and pepper, and cook until the liquid evaporates and the mushrooms have softened and browned, about 5 minutes. Place in a bowl and set aside.

In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and saute 8 minutes or until translucent. Add the garlic and saute 30 seconds more. Add the turkey sausage to pan and break up with a wooden spoon. Cook about 5 minutes or until no longer pink.

Add the crushed tomatoes, sugar, basil, parsley, oregano, mushrooms, and salt and pepper, to taste, and stir to combine. Bring to a boil and reduce the heat to medium low and simmer for 20 - 30 minutes. Check the seasoning, and add more salt if necessary. You will only need half of the sauce for this recipe.

Spiralize the noodles according to your spiralizer instructions. Break up the noodles into about 5" lengths. Heat the olive oil in a large skillet over medium heat. Add the squash noodles, salt and pepper, to taste, and saute 3-5 minutes, or al dente. Do not overcook.

Place the noodles in a large bowl and toss with about half of the bolognese. The remaining sauce may be frozen for future use. Serve with grated parmesan and enjoy!