Preheat oven to 375°F. Pierce the skin of the squash in several places with a paring knife. Place the squash on a baking sheet or a large stone and I bake it for 60 minutes.

Meanwhile, spray stockpot or large saucepan with cooking spray and set over medium heat on the stove. Season ground turkey with salt and pepper and cook with onion in the pan 3-4 minutes, breaking up the meat as it cooks.

Add in spinach, tomato sauce, diced tomatoes, tomato paste, Worcestershire sauce, sugar, parsley, garlic powder, Italian seasoning, and crushed red pepper flakes. Reduce heat, cover, and simmer for 30-45 minutes.

After the initial baking cycle with the spaghetti squash, take it out of the oven and cut the squash in half lengthwise. Scoop out the seeds.

Spray the inside flesh with cooking spray, place it back on the baking sheet flesh face down, and bake it for 20-30 more minutes, or until the "noodles" separate effortlessly. Use a fork to release strands.

Serve 2/3 cup spaghetti squash with 1 cup ragu and top each serving with 2 tablespoons cheese.