Savory & Low-carb!

-spaghetti squash -olive oil -salt -pepper -ricotta cheese -parmesan cheese -Italian seasoning -garlic powder

-spinach -lemon -yellow onion -garlic -ground turkey -marinara sauce -panko bread crumbs -mozzarella cheese -fresh basil leaves

Preheat the oven to 400° F. Cut the spaghetti squash in half. Scoop out the seeds and discard. Brush the inside of the squash with olive oil and season with salt and pepper, and place each half on a baking sheet. Bake for 35 minutes. Flip, and continue to roast for another 10-15 minutes. Remove the squash from the oven, flip it over and let it cool for 5 minutes. Then pull at the strands with a fork.

Heat a small skillet with olive oil on medium-high heat. Add the panko in a flat layer on the pan. Toast the panko for 2-3 minutes on one side, then toss it around the pan and toast for another 1-2 minutes until it is golden brown. Mix in the lemon zest, season with salt and pepper and transfer to a small bowl until you're ready to use it.

If you prefer, you can cook spaghetti squash in the microwave. Since spaghetti squash acquires most of its flavor from other elements in the dish, I don’t think there is much of a difference between roasting it and making it in the microwave.