For the squash: Preheat the oven to 425 degrees Fahrenheit. Wash and dry the spaghetti squash, then poke small holes in the outside of it with a fork or knife. Place the entire squash in the oven and roast for 1 hour, or until tender to the touch. Remove from the oven, carefully cut the squash in half, then scoop out the seeds and discard them. Run a fork through the spaghetti squash to make it look like spaghetti, and scoop about half of the “spaghetti” out of each half (which will turn into the vessel you cook and serve the meal in) and place in a large bowl.

For the filling: While the squash is cooking, heat the garlic infused olive oil over medium heat. Add the ground turkey and brown, stirring frequently to break it into small pieces. Once the meat is cooked through, add the spinach, oregano, Italian seasoning, salt, diced tomatoes, and sauce. Turn the heat to low, cover, and allow to simmer for about 10 minutes.  Stir in the cooked spaghetti squash.

To assemble the spaghetti squash lasagna: Fill each half of the spaghetti squash in this order:

Spaghetti squash/tomato sauce mixture

Cottage cheese

Mozzarella

Spaghetti squash/ tomato sauce mixture

Cottage cheese

Mozzarella

Place the spaghetti squash boats on a rimmed baking sheet and bake at 425 degrees Fahrenheit for 10-15 minutes or until the cheese is melty.