1-First Steps: Roasting the Squash: Preheat the oven to 400°F (200°C). Carefully cut the 2 medium spaghetti squashes in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil over the cut sides, then season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Place the squash halves cut side down on a baking sheet and roast for 40-45 minutes until tender.

2-Preparing the Sauce and Filling: While the squash roasts, heat the remaining 2 teaspoons of olive oil in a pan over medium heat. Add the 1 pound of ground turkey, 2 teaspoons of Italian seasoning, 1/4 teaspoon of red pepper flakes, and the remaining 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Cook until the turkey is browned, then stir in the 2 cloves of minced garlic, 24 ounces of tomato pasta sauce, and 1 tablespoon of red wine vinegar. Let it simmer for 10-15 minutes. Mix in the 10 ounces of drained and pressed dry frozen spinach for added nutrition.

3-Assembling and Baking: Once the squash is cool, use a fork to scrape out the strands. In a bowl, combine the squash strands with half of the sauce mixture and half of the 1 cup of ricotta cheese. In a baking dish, layer this mixture, then add dollops of the remaining ricotta, more sauce, and half of the 1 cup of shredded cheese. Top with the remaining shredded cheese and 1/4 cup of grated Parmesan cheese.

Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden. Let it cool for 5 minutes before garnishing with chopped fresh parsley. For more easy dinner ideas, try our chicken and broccoli stir-fry as a complementary side that pairs well with this dish.