Preheat oven to 450F. Line two baking sheets with parchment paper. Drizzle 2 tablespoons olive oil all over one sheet and spread around with a brush or your fingers. Place the squash onto the oil-free baking sheet and drizzle the inside with 1 tablespoon olive oil and rub around to coat the inside. Place cut-side-down and bake for 45-60 minutes, or until and easily pierced with a fork.
In a small bowl, add the cranberries and pour hot water over top. Let sit for 10 minutes to hydrate, then drain.
In a large bowl, mix together the almond flour, herbs, garlic, onion, and salt. Add the turkey, soaked/drained cranberries, and egg and use your hands to thoroughly mix. Use a small cookie scoop to scoop about 22 small meatballs onto the oiled baking sheet. If you don’t have a cookie scoop, use a spoon. Use damp hands to roll each into a ball and roll around in the oil to coat.
Bake for 10 minutes, or until golden on the bottom, then flip and cook for 5 more minutes.
Use a fork to loosen up the spaghetti-like squash flesh and transfer to a bowl. Add remaining 2 tablespoons olive oil, ¼ teaspoon salt, and garlic and toss to coat. Taste and add more salt, if needed.
Serve spaghetti squash topped with meatballs, goat cheese, and herbs. Top with a squeeze of lemon.