In a medium bowl add ground turkey, egg, almond flour, nutritional yeast, seasonings and parsley or cilantro. Mix until well incorporated.
Using an ice cream scooper grab a scoop full of turkey meat and roll into a ball in the palm of your hands. It will be sticky and that's okay. If you were to make them less sticky, they would turn out dry.
Turn IP on sauté mode. Add oil or ghee until melted and hot. Add turkey meatballs one by one. You may have to work in batches. Cook until browned on both sides (about 8-10 minutes)
Meanwhile work on the spaghetti squash. Wash the skin and cut in half. Clean the cavity. Season with oil, salt and pepper. Set aside
When the turkey meatballs are browned, add tomato sauce to the pot but do not mix. You can rince the tomato sauce bottle with about 1/4 cup of water to make sure you use every bit of sauce if you like but you don't have to.
Cancel sauté mode. Place the trivet on top of the turkey meatballs. Add spaghetti squash to the trivet and cook on high pressure for 7 minutes. When done quick release all pressure QPR.
Carefully remove the spaghetti squash and trivet. Using a fork, pull the strands of spaghetti squash and transfer to a serving platter. Top with turkey meatballs and marinara sauce and serve.