Oven at 375.
Cut spaghetti squash in half, lengthwise and rub with olive oil.
On a baking sheet with parchment paper, put squash cut side down and roast until it is fork tender. (Mine was on the smaller side so it took about 25-30 minutes.)
Meanwhile, brown your turkey meat.
In a big bowl, add the browned turkey meat, cut up roasted red peppers and green onion.
Shred the spaghetti squash with a fork and add it to the bowl.
Add about half the jar of tikka masala sauce and mix. It should be coated but not soupy.
Add more sauce until you get the desired consistency.
Put the contents of bowl into a baking dish. (Please note, I'm saying a size because it will depend on the size of your squash.)
If you are making this ahead of time, this is the time to wrap it up and put it in the fridge. Let it sit out a half hour before putting in the oven.Sprinkle with the fried onions and cheese if desired. Bake for 30 minutes at 350 until bubbly. (If it was in the fridge, you may need to increase your time.)