Heat olive oil over medium heat and cook the garlic until golden on both sides. Be very careful not to burn it! Remove garlic from the pan and add your turkey. Cook through and season to taste with Italian Seasoning and Crushed Red Pepper.

Add garlic and turkey to the crock pot and cover with both cans of crushed tomatoes.

Carefully cut your spaghetti squash in half around the middle. Use a spoon to remove the seeds and membranes. Place cut sides down in crock pot. If your cover doesn't fit over tightly, place some foil under it to ensure the squash can steam.

Cook on LOW for 5-6 hours. Check on the squash by sticking them with a fork. If it goes in easy, it's done! Let them cool in a separate bowl for a bit or risk some crazy burns.

Remove squash from shell using a fork; discard the shell. Drain in a colander if squash seems watery. You can even use a cheesecloth to strain further. If your sauce is on the thin side because of the squash, cook it uncovered in the crock on HIGH for a bit to thicken it up before serving. Serve squash with sauce from Crock Pot and top with Parmesan.

Turn IP to saute. Add olive oil and cook the garlic until golden on both sides. Be very careful not to burn it!

Remove garlic from the IP and add your turkey. Cook through on saute and season to taste with Italian Seasoning and Crushed Red Pepper.  Deglaze your Instant Pot (aka scrape the bottom to release anything that might be stuck) with 2 tablespoons of water.

To cut: Wash your spaghetti squash well, then carefully cut your spaghetti squash in half around the middle. Use a spoon to remove the seeds and membranes. Place squash in your Instant Pot on top of sauce or place your trivet on sauce and place your squash on trivet.  Lock IP and turn to manual, high pressure and cook for 7 minutes. Switch to quick release after cook time is finished.

To cook whole: Pierce the spaghetti squash all over with a knife and place over the sauce. Cook high pressure 20 minutes.  Switch to quick release after cook time is finished.

Remove squash from pot and let cool for a bit before handling. If needed, cut squash and remove strands from shell using a fork; discard the shell. If your sauce is on the thin side because of the squash, turn it back to saute and cook uncovered in the IP for a bit to thicken it up before serving. Serve with Parmesan cheese.