Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Carefully slice the spaghetti squash in half and scoop out the seeds. Drizzle the inside of each half with the olive oil and sprinkle with sea salt and cracked black pepper
Bake the spaghetti squash halves cut side down and bake for 45-60 minutes or until the squash easily flakes with a fork. Allow the squash to cool.
While the squash is cooking, add the coconut oil to a large skillet over medium heat and cook the ground turkey until completely cooked through.
Next, add the fire roasted diced tomatoes, kale, onion, and garlic to the skillet, with the cooked turkey, and allow the mixture to simmer for about 10 minutes.
Evenly divide the turkey sauce among the two spaghetti squash halves and top with the fresh basil and nutritional yeast.