Combine the dried oregano, dried thyme, salt, ground black pepper, and ground sage in a small bowl and set aside.

Heat one tablespoon of the oil in a large, deep lidded skillet over medium heat. Once the oil is shimmering, add the ground turkey. Cook, stirring often, until there is no pink left on the turkey, about 5 minutes.

Add the sliced mushrooms and continue cooking until the turkey is fully browned and the mushrooms are slightly crisp. Season with a generous pinch of salt, then remove from the skillet and set aside in a bowl, leave behind any oil in the skillet.

To the skillet, add 1 tablespoon of oil, the squash, shallot, and garlic and cook, stirring constantly until fragrant, 1 to 2 minutes. Add the spice mixture and stir to coat.

Add the dry pasta directly to the skillet and cover with the broth and coconut milk. If the pasta is not covered, add water as needed. Stir, then cover the skillet. Simmer on medium until the pasta is al dente and squash is fork tender, 14 to 18 minutes, stirring 1-2 times as it cooks to prevent any sticking on the pan. Note: if you have a gas stove, I recommend lowering the heat a bit to prevent sticking. The liquid should be at a steady simmer when covered to fully cook the pasta.

Once the pasta is cooked, remove the skillet from heat and stir in the chopped kale, cooked turkey, and mushrooms. Cool uncovered and off heat for 10 minutes to allow the liquid to finish absorbing (it will be liquidy before it cools), then salt to taste and serve.