1. Preheat oven to 400°F (200°C).

2. Slice spaghetti squash in half lengthwise and remove seeds.

3. Brush cut sides with olive oil and season with salt and pepper.

4. Place squash cut side down on a baking sheet and roast for 35–40 minutes until tender.

5. Let squash cool slightly then use a fork to shred the flesh into strands, keeping the shells intact.

6. In a large skillet over medium heat, heat olive oil and cook ground turkey until browned.

7. Add minced garlic and cook until fragrant.

8. Reduce heat to low and stir in cream cheese until melted.

9. Pour in chicken broth and milk, whisking to form a sauce.

10. Stir in Parmesan cheese, salt, pepper, and Italian seasoning.

11. Fold in spaghetti squash strands until evenly coated.

12. Spoon mixture into squash shells or a casserole dish.

13. Top with mozzarella cheese and extra Parmesan.

14. Bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.

15. Let rest for a few minutes before serving, garnish with parsley if desired.