First, preheat your oven to 400 degrees F (200 C). While the oven heats, carefully halve the spaghetti squash lengthwise, remove the seeds, and poke a few holes in the flesh. Microwave it for 2-3 minutes to an initial soften, which makes it easier to handle and ensures it cooks evenly in the oven. I've found this little microwave trick reduces baking time and is safer than cutting a raw, hard squash.

Spray the cut sides of the prepped spaghetti squash generously with avocado oil, then season with sea salt and black pepper. Place it cut-side down on a baking sheet and roast in the preheated oven for 40-45 minutes, or until tender. While the squash roasts, cook the ground turkey in a separate pan over medium heat, breaking it up with a spoon. Season the turkey with sea salt, black pepper, and garlic powder as it browns.

Once the squash is tender, scrape its cooked strands into a large bowl. Add the browned ground turkey, marinara sauce, and Italian seasoning to the bowl with the squash. Mix everything thoroughly to combine all the flavors. I like to taste it at this point and adjust the seasoning if needed, perhaps adding a pinch more salt to ensure the flavors pop.

Spoon the spaghetti squash and turkey mixture back into the empty squash halves. Top generously with shredded mozzarella cheese. Return the stuffed squash to the oven and bake for another 7-9 minutes, or until the cheese is melted and bubbly. Once out of the oven, garnish with fresh cilantro or red pepper flakes for an extra kick.