Turkey Spaghetti Squash Bake

Heat the oven to 400°F. Wash your hands and clean the work surface. Scrub the squash under running water, then dry it. Rinse and dry the spinach unless labeled prewashed, discarding any damaged leaves. Dice the onion and mince the garlic. Grease the baking dish with 1 teaspoon of the olive oil.

Carefully halve the squash lengthwise on a stable cutting board and scoop out the seeds. Rub the cut surfaces with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set the halves cut-side down on the baking sheet.

While the squash roasts, heat the remaining 2 teaspoons olive oil in the skillet over medium-high heat. Add the turkey and spread it into an even layer. Let it brown undisturbed for 3 minutes, then break it into small pieces. Add the onion and cook for 5–7 minutes, stirring occasionally, until the onion softens and the turkey is cooked through. Check several of the largest turkey pieces with a clean thermometer; they should reach 165°F.

Stir in the garlic, oregano, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Cook for 30 seconds. Add the crushed tomatoes and simmer uncovered over medium-low heat for 10–15 minutes, stirring occasionally, until thick enough that a spoon drawn through the mixture briefly leaves a clear path.

Add the spinach in batches, stirring until wilted. Cook uncovered for another 3–5 minutes, until there is no watery liquid pooling in the skillet. Remove from the heat.

Gently fold the squash strands into the turkey mixture just until evenly distributed. Spread half in the prepared baking dish. Spoon half the ricotta in small dollops across it, then cover with the remaining squash mixture. Add the remaining ricotta in small dollops and scatter the full cup of mozzarella evenly over the entire bake.