Cook spaghetti squash however you like. You can roast it cut side down like Martha Stewart which is my preferred method. Or just poke it a few times and stick the whole thing in the microwave for 5-8 minutes which is what I did for this! Since it was going to be tossed with so many other things, I decided to simplify that step. While it's cooking, continue with the rest of the steps.

Heat a heavy bottom shallow pan over medium high heat. Spray with cooking spray and add diced onions and a sprinkle of kosher salt. Let cook for 3-4 minutes until tender.

Add ground turkey and seasonings. Once the ground turkey is chopped up and cooked through, you can add more salt to taste if needed.

Add drained tomatoes and garlic. Cook for another 3 minutes.

Add chopped spinach and mix it in, letting it cook for a couple of minutes to wilt and get nice and mixed in.

Stir in 400 grams of cauliflower cream sauce and the fresh basil- it looks ugly now, it's gonna be ok!

Carefully cut the hot microwaved squash in half lengthwise, scoop out seeds and insides with an ice scream scoop careful not to pull out too much of the good stuff.

Using a fork, scrape the squash into strings to get them all loosed from the skin and add them to the ground turkey mixture. Mix it all together well in the pan with tongs.

If you're using an oven safe pan, smooth the top of the mixture and top with mozzarella. Bake at 350 for 15-20 minutes till the top is melty and bubbly.  If you want it to brown a bit like mine, broil for an additional 3-5 minutes. But watch it closely so it doesn't burn!

If it's not an oven safe pan, transfer mixture to a casserole dish, top with cheese, and bake as described.