To roast the squash: heat the oven to 400°F. Cut up the spaghetti squash in half and take off the seeds. Drizzle each half with olive oil and sprinkle with a pinch of salt.
Transfer the squash halves to a rimmed baking sheet with the inside facing down. Roast for about 40-45 minutes or until the squash is tender and the inside can be shredded with a fork.
For the turkey, kale, and tomatoes: Season the ground turkey with 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, salt and pepper. Cook the ground turkey in a skillet over medium heat until it is brown and no longer pink, about 5 minutes.
Next, add the tomatoes, including the juice. Add the other 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, oregano, and basil. Stir until thoroughly combined, then let the mixture cook for 5 minutes.
Next, add the kale and stir until it has wilted into a tender texture. Taste and add more salt & pepper if needed and then turn off the heat.
To assemble, shred the spaghetti squash with a fork to produce the stringy, spaghetti-like texture. If the skillet is large enough, simply add the spaghetti squash to the skillet with the turkey/kale and stir to combine. Or scoop the spaghetti squash into a large bowl and pour the turkey/kale mixture on top and stir until thoroughly combined.
Serve warm and top with Parmesan or fresh herbs if desired. It keeps well if covered in the fridge for a few days.