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Cut the spaghetti squash in half crosswise to form two bowls and scoop out the seeds. Trim the bottoms to sit flat.
Season the inside of the squash with salt.
Bake the squash at 375°F for 25-30 minutes until completely tender.
Sauté the onions until translucent.
Add the bell pepper, tofu, and onions to a blender with chicken stock and blend until smooth.
Cook the ground turkey in a saucepan. Mix the bell pepper sauce in once cooked.
Using a fork, scrape the walls of the squash to form the spaghetti noodles and pour the turkey and bell pepper sauce into the squash bowl.
Top with fresh parsley as desired.