Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender., Meanwhile, in a large nonstick skillet, cook the turkey, mushrooms and onion over medium heat until turkey is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in wine., Combine cornstarch and stock until smooth. Add to pan. Stir in the Worcestershire sauce, steak seasoning and thyme. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cream; heat through., When squash is cool enough to handle, use a fork to separate strands. Serve with turkey mixture. Sprinkle with cheese and parsley if desired.