Poke a few steaming holes in your squash and place Spaghetti Squash in a baking pan for one hour on 350 degrees.  I had mine on convection so it only took about 40 minutes.  Bake until fork tender. 

When done, take out carefully it will be piping hot and let cool for an hour.  Slice open, scoop out seeds and shred with fork and set aside. 

In a sautee pan or pot brown turkey, onion, garlic.  Add spices, sauce, and tomatoes just like you would as if you were preparing a traditional spaghetti meat sauce. 

Spray your cassarole dish with non-stick and start layering.  I started with the squash, then meat sauce.  

After the meat sauce I topped and spread the ricotta and mozerella. But unlike a lasagna, I did not repeat the layers. It would have been too messy I think. 

Finally, I plopped in the oven for about 30 minutes at 350 until it thickened up and took on a golden brown appearance. And voila a low carb lasagna! (spaghetti bake)