Preparation

1. Preheat oven to 400 degrees.
2. Line a large rimmed baking sheet with parchment paper. Spread 1 tablespoon of olive oil across the parchment. Lightly salt and pepper the scooped out spaghetti squash halves and place them cut side down on the oiled parchment paper. Place the baking sheet in preheated oven and bake 35 to 40 minutes or until the squash is tender.
3. In the meantime, heat 1 tablespoon of oil in a large skillet over medium heat. Add the turkey and crumble until almost browned, about 5 minutes. Add the chopped onion and carrots and continue cook and brown, another 5 minutes or until the vegetables are becoming soft. Add the garlic, italian seasoning and worchestershire sauce and stir to combine, about 1 to 2 minutes.
4. Add the diced tomatoes, tomato sauce and a sprinkle of salt and pepper and bring to a simmer. Simmer about 5 to 6 minutes to bring the flavors together.
5. Add the spinach and 1/4 cup of parmesan cheese and stir to combine. Cover and wilt the spinach, stirring occasionally, for 3 to 4 minutes. Set aside.
6. Turn the slightly cooled squash over and scrape the insides with a fork to create spaghetti-like strands. Evenly fill all four squash halves with turkey mixture. Sprinkle with remaining 1/4 cup of parmesan cheese. Return to oven and heat through for 10 minutes or until cheese is melted. Sprinkle with chopped basil and serve.