In a large skillet, brown ground turkey until no longer pink. Drain grease, return meat to pan and add marina, heat through.
Meanwhile, Puncture squash at least 5 times with a large knife (as to prevent it from exploding in the microwave.) Place on 3 or 4 paper towels and microwave on high for about 12 minutes. Squash is done when you can push it in by pressing lightly.
Cut long ways down the middle, scoop out the seeds and then using a fork, scrape out the meat of the squash, which will come out in long thin spaghetti-like strands. Toss in a little olive oil and salt and pepper, top with meat sauce.
Cook's Note: Picture above is made with turkey meatballs.