Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare and Roast the Spaghetti Squash: Cut each spaghetti squash in half lengthwise and scoop out the seeds. Drizzle a bit of olive oil over each half, and season with salt and pepper. Place cut side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and can be easily shredded with a fork.

Cook the Turkey and Cauliflower Filling: While the squash is roasting, heat 1 tbsp olive oil in a skillet over medium heat. Add the ground turkey, season with salt, pepper, Italian seasoning, and garlic powder, and cook until browned and fully cooked through.

Add Cauliflower and Spinach: Stir the chopped cauliflower into the turkey mixture and cook for another 5 minutes, or until the cauliflower is slightly softened. Then, add the chopped spinach and cook until wilted. Stir in the marinara sauce and simmer for 2-3 minutes to allow flavors to meld.

Stuff the Squash: Once the squash halves are done, use a fork to gently shred the inside to create spaghetti-like strands, leaving them in the shell. Divide the turkey-cauliflower mixture among the squash halves, spooning it over the shredded squash.

Top with Cheese (optional): Sprinkle a little Parmesan over each squash half if desired.

Broil and Garnish: Place the stuffed squash back in the oven under the broiler for 3-5 minutes to melt the cheese (if using) and lightly toast the edges.

Finish with Balsamic Glaze and Pumpkin Seeds: Drizzle balsamic glaze over each stuffed squash and sprinkle with pumpkin seeds for a bit of crunch. Garnish with fresh parsley before serving, if desired.