Preheat oven to 400 degrees. Cut spaghetti squash in half, lengthwise (tip to tail), and remove seeds and pulp in the center. Place onto a baking sheet with the inside flesh facing up and season with olive oil, salt and pepper. Bake for 1 hour.
For the meatballs, combine the ground turkey, breadcrumbs, egg, parmesan, parsley, salt and pepper. Roll into balls and place on a baking sheet. Bake in the same oven as spaghetti squash (400 degrees) for 20-25 minutes.
Prepare the sauce by heating a skillet over medium heat. Add the butter, shallot, and garlic. Sauté lightly until fragrant, about 2 minutes. Add the chopped tomatoes (or whole cherry tomatoes), spinach and olives. Season with salt and pepper and cook for a few minutes until the spinach begins to wilt. Add the chicken broth and heavy cream, bring to a simmer, then turn off the heat. Stir in the parmesan and adjust any seasonings as desired.
Once squash is cool enough to handle, scrape the inside with a fork to release the “spaghetti” from the sides. Serve with creamy florentine sauce, meatballs, and garnish with parsley and parmesan cheese.
