Spaghetti Squash Lasagna with Spinach

Bake the zucchini in advance to reduce the cooking time; dry the noodles and store them in a zippered plastic bag in the refrigerator until ready to eat.
Preheat the oven to 350 degrees.Cut each pumpkin lengthwise in half. Remove the seeds; discard. Place the zucchini halves, cut sides up, on a baking sheet. Bake at 350 ° C for 50 minutes. Let stand for 10 minutes. Scrape the zucchini inside with a fork to remove strands that look like spaghetti. Place the strands on a clean kitchen towel; wring them out until they are barely damp.Preheat a large skillet over medium-high heat. Pour the oil into the pan; stir to coat. Add garlic; cook for 30 seconds. Add the spinach; cook for 1 minute or until the spinach wilts. Remove from heat. Combine the spinach mixture, courgette floss, ricotta cheese, salt, and half the mozzarella cheese in a medium bowl.Return the skillet to medium-high heat. Add the turkey to the pan; cook for 4 minutes or until lightly browned, stirring until crumbled. Add the marinara sauce; cover, reduce the heat to medium and simmer for 4 minutes. Remove from heat.Increase the oven temperature to 425 degrees.Spoon the sauce evenly over the bottom of each zucchini half. Sprinkle the zucchini mixture evenly on top. Sprinkle evenly with the remaining mozzarella and parmesan cheese. Bake at 425 ° C for 20 minutes.Preheat the grill to high heat (leave the zucchini in the oven). Bake the courgettes for 1-2 minutes or until the cheese is golden brown and bubbly. Remove from the oven; let stand for 10 minutes.