Preheat oven to 400 degrees F.

Wash and slice the spaghetti squash lengthwise. Scoop out the seeds and discard.

Divide the garlic-infused olive oil in half and brush the cut sides of the squash with the oil. Sprinkle with salt and ground black pepper.

Place the squash cut-side down on a baking sheet. Roast for 30 minutes or until fork tender.

While the squash roasts, cook the turkey Italian sausage in a large skillet over medium heat until no pink remains. Ground turkey releases more liquid than pork. Let the sausage simmer until the liquid evaporates before adding the sauce.

Add the tomato sauce, diced tomatoes (undrained), cottage cheese, Italian seasoning, and half of the mozzarella cheese. Stir. Simmer for 5 minutes until the mozzarella is melted and the flavors have come together. Remove from heat.

Once the squash is tender, flip the halves cut-side up. Use a fork to scrape the flesh lengthwise into spaghetti-like strands. Add the strands to the sausage mixture and stir to combine.

Carefully fill each squash half with the sausage filling. Top with the remaining mozzarella and all of the Parmesan cheese.

Return to the oven for 10-15 minutes or until the cheese is melted and bubbly. For golden brown cheese, broil for the last 2-3 minutes. Watch closely.

Before serving, sprinkle with chopped fresh basil.