Option A - cut each squash in half "long-ways," scrape out the seeds, and lay face-down on a baking sheet. Bake at 375 F for 30 minutes. Let cool completely on the counter or refrigerator before use.

Option B - Poke 1-3 holes into the center cavity of the whole squash. Place the two squash on a baking sheet and bake at 375 F for 1 hour. Let them cool completely on the counter or refrigerator before use. Note: I prefer this method because, though it takes more time to cook, cutting the whole squash in half is extremely difficult when raw.

In a large frying pan over medium-high heat, melt the bacon fat. Once the fat is melted, add the ground turkey, 2 tablespoons Italian seasoning, 2 teaspoons sea salt, and 1 teaspoon pepper. Stir in the pan to combine and cook until everything is browned and just starting to crisp on the edges. Remove from heat, drain, and set aside.

If your pre-baked spaghetti squash are still whole, use a sharp knife to cut them in half. Carefully scrape out the seeds (try to do your best to leave behind the stringy squash flesh) and then using a large spoon or fork, scrape the squash flesh from all 4 halves into a large mixing bowl. Add the melted butter, lemon juice, 1 teaspoon sea salt, and 1/2 teaspoon pepper. Stir to combine and set aside.

Once the browned turkey has cooled, add it to the squash with the 4 beaten eggs. Using either your hands or a large spoon, mix the everything together until it's even. Pour the casserole filling into a 9" x 12" dish.

Pour the drained diced tomatoes over the top of the casserole and sprinkle with a generous amount of additional Italian seasoning.

Bake at 350 for 30 minutes and enjoy!