Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the cut sides with olive oil, then sprinkle with salt and pepper. Place the halves cut side down on a baking sheet and roast for 30 to 35 minutes until the flesh is tender.

While the squash roasts, place the ground turkey, sun-dried tomatoes, kalamata olives, breadcrumbs, egg, minced garlic, oregano, salt, and black pepper in a mixing bowl. Stir gently until the ingredients are evenly combined.

Shape the mixture into 8 small meatloafs and arrange them on a separate baking sheet.

Bake the meatloafs for 20 to 25 minutes, or until an instant-read thermometer inserted into the center reads 165°F.

Remove the squash from the oven and shred the flesh into strands with a fork. Divide the strands among four plates, top each portion with two meatloafs, and finish with fresh basil leaves.