Preheat oven to 400F.
Wash the outside of the squash, then slice it lengthwise and scrape out the seeds.
Brush the squash boats with 2 teaspoons Grapeseed oil and season with salt and pepper.
Transfer the squash boats to a microwave safe 9x13 baking dish, placing the squash face down.
Fill the dish with about an inch of water.
Microwave on HIGH for 15 minutes. (PLEASE refer to THIS POST
for step-by-step instructions on How To Cook Spaghetti Squash in the Microwave
Remove from microwave and let stand 10 minutes, or until cool enough to handle.
In the meantime, prepare the filling.
Heat 1/2 tablespoon grapeseed oil in a nonstick frying pan; add onions, garlic, and ground turkey.
Using a wooden spoon, break up the meat, add thyme leaves and season with salt and pepper.
Continue to cook for 4 to 5 minutes, or until meat is browned and cooked through.
Stir in tomatoes and cook for 2 minutes.
Add kale leaves and continue to cook for 2 more minutes, or until kale is wilted.
Remove from heat and stir in crumbled feta cheese.
Taste for seasonings; adjust accordingly, and set aside.
Flip the spaghetti squash boats, take a fork and peel the spaghetti strands.
Add the spaghetti strands to the ground turkey mixture and gently mix until well combined.
Transfer squash mixture into the scraped out squash bowls and top with mozzarella cheese.
Place squash boats in a 9x13 baking dish (I use the same one that I used to microwave the squash).
Bake for 15 minutes, or until cheese is melted.
Remove from oven.
Garnish with chopped fresh parsley.