Preheat the oven to 350 degrees F. Cut each squash in half lengthwise and scoop out the seeds with a metal spoon. Drizzle squash with avocado oil (or high-temperature cooking oil of choice) and use your hands to spread it all over the exposed flesh so that it is well-coated. Sprinkle the flesh with sea salt. Place squash cut-side down on a large baking sheet. Bake 30 to 40 minutes, until squash is very soft when poked with a fork.

While the squash is roasting, prepare the ground turkey "stuffing" - instructions below.

Add the avocado oil to a large skillet and heat to medium. Once the oil is hot, place the ground turkey in the skillet and brown it (keep it a brick!) for 2 to 4 minutes, until it’s nice and seared. Carefully flip to the other side and cook another 2 to 4 minutes.

Use a spatula to break up the meat into smaller pieces, then add the chopped zucchini, ginger, and green onion. Cover and cook 2 to 3 minutes, until the zucchini begins to soften. Add the remaining ingredients and cover again for 1 to 2 minutes, until spinach has wilted.

Stir well and continue cooking until the liquid has burned off, about 3 to 4 minutes.

Once the squash has finished roasting, generously stuff each half with the ground turkey mixture. Serve and enjoy!