Preheat your oven to 375°F (190°C). Halve the spaghetti squash lengthwise, scoop out the seeds, and place cut-side down on a baking sheet lined with parchment. Roast for 40-50 minutes until tender.

Once roasted, cool for about 5 minutes. Flip the squash halves and fluff the insides with a fork. Set aside.

In a skillet over medium heat, add olive oil and sliced onions. Sauté for 15-20 minutes until caramelized and golden brown.

Add ground turkey to the skillet, breaking it apart as it cooks for 5–7 minutes until no longer pink. Add minced garlic and sauté for additional 1-2 minutes.

Fold in baby spinach, sage, and thyme. Cook for another 2-3 minutes until spinach wilts.

In a bowl, combine fluffed spaghetti squash, turkey-onion-spinach mixture, and Gruyere cheese. Mix well.

Transfer the mixture to a greased baking dish, top with French fried onions and spread evenly.

Bake for 20-30 minutes until golden brown and bubbly.

Remove from oven and cool for a few minutes before serving.