For the roasted spaghetti squash: 

• 2 small spaghetti squash, cut in half and seeded
• 1 tablespoon oil
• salt and pepper to taste

For the lasagna meat sauce: 

• 1 pound ground turkey
• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, chopped
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon fennel seeds, crushed
• 1 (15 ounce) can crushed tomatoes
• 1 tablespoon tomato paste (optional)
• 1 teaspoon Italian seasoning or oregano
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 tablespoon balsamic vinegar
• salt and pepper to taste
• 1 tablespoon basil, chopped

For the lasagna stuffed spaghetti squash: 

• 1 cup low fat cottage cheese or ricotta
• 1 tablespoon basil, chopped
• 1 cup partially skim mozzarella, shredded

Directions

FOR THE ROASTED SPAGHETTI SQUASH:
1. Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes.
FOR THE LASAGNA MEAT SAUCE:
2. Meanwhile, cook the turkey, about 8-10 minutes, and set aside.
3. Heat the oil in a large pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
4. Add the garlic, red pepper flakes, and fennel and cook until fragrant, about a minute.
5. Add the turkey, tomatoes, tomato paste, Italian seasoning, bay leaf, paprika, balsamic vinegar, salt and pepper, bring to a boil, reduce the heat and simmer until the spaghetti squash is cooked and then mix in the basil and remove from heat.
FOR THE LASAGNA STUFFED SPAGHETTI SQUASH:
6. Fluff up some of the inside of each spaghetti squash half, divide the mixture of the cottage cheese and basil between them followed by the sauce and the cheese.
7. Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.

Thanks to Sweet Remedy for recipe & pictures.