Heat a cast-iron or other oven-safe skillet over medium-high heat with a mist of olive oil spray. Add onions and mushrooms, sprinkle with a pinch of salt, and cook for about 5 minutes until soft.
Add already seasoned, cooked ground turkey, garlic, and fennel. Cook for another minute until the garlic is fragrant, but not burned!
To the pan, add kale with two big pinches of course salt and a little pepper. Let the kale cook down for a few minutes. Add in already cooked spaghetti squash strands, and combine everything well. Stir in chopped sun-dried tomatoes.
In a small bowl, whisk together one whole egg, a carton of liquid egg whites, Italian seasoning and a pinch of salt and pepper. Pour over veggie/turkey mixture and turn off heat. Lift the veggie/turkey mixture a bit to let the eggs slide in there. Smooth the top and sprinkle with cheeses.
Bake at 350' for 25 minutes. Then broil for 5 minutes until the top is set.