Salt & Prepper

Preheat oven to 400°F. Poke holes in the top of spaghetti squash with a fork. Place whole spaghetti squash into oven and roast for 50 minutes. Heat olive oil in a large pan over medium-high. Cook the turkey, onion, and garlic, breaking apart turkey with a spatula, until turkey is cooked through (8-10 minutes). Add crushed tomatoes, crushed red pepper flakes, fennel, 1 tsp oregano, 1 tsp basil, paprika, 1/2 tsp salt, and pepper and simmer for 15 minutes. While the meat mixture is simmering, mix the ricotta and shredded mozzarella with remaining 1/4 tsp salt, 1 tsp oregano, and 1 tsp basil. Cut cooked spaghetti squash in half lengthwise and remove seeds. Shred spaghetti squash strands with a fork and remove from skin. Layer squash, turkey mixture, and top with cheese