With a knife, score the squash down the center and heat in the microwave for 5 minutes.

Cut the squash in half and scrape out the seeds.

Coat halves with olive oil, salt and pepper.

Place skin side up and back on parchment paper for 45 minutes at 375 degrees or until a fork can pierce it with some resistance.

To a pan coated with olive oil, sauté onion and garlic until translucent.

Add turkey to the onion and garlic and cook until brown. Drain excess liquid if necessary.

Add sauce and stir to combine, and adjust to desired taste using any seasonings.

Toss spinach in a bowl and set aside.

Remove squash from oven and let cool for a few minutes. Increase the oven to 400 degrees.

Begin to scrape the insides of the squash with a fork and add "noodles" to the bowl of spinach.

Add ricotta on top.

Begin to carefully stir and combine the squash, spinach and ricotta.

Start to layer your lasagna boats by adding some mozzarella to the bottom. Top with a spoonful of turkey sauce. Top with the squash and spinach filling. Add another layer of turkey sauce and sprinkle with the fresh grated mozzarella.

Bake the squash for another 15-20 minutes or until the cheese is beginning to brown and bubble.

Top with fresh chopped basil.