Preheat the oven to 350°F.
Cut the squash in half lengthwise and scoop out all of the seeds. Spray the cut half with vegetable cooking spray and place cut-side-down on a baking sheet.
Bake for 45 minutes, or until squash is soft when squeezed. Be sure not to overbake, the texture should be al dente.
Meanwhile, cook the rice in a large saucepan for about 1 minute.
Pour the chicken broth into the saucepan, cover and place in the oven for 40 minutes.
Remove the rice and let stand for 5 minutes. Fluff with a fork before serving.
Remove the spaghetti squash and let stand for 5 minutes. Scrape the flesh from inside using a fork or a large spoon. Place in a mixing bowl and season with salt and pepper or your favorite herb rub. (You can also use 2 tablespoons of marinara sauce for more flavor.) Keep warm until ready to use.
Bring a small saucepan of salted water to a boil over high heat. Slice the green part of the leek into 8 thin strips about 6 to 8 inches long. Place in the boiling water just until they become pliable. Remove with a slotted spoon and pat dry.
To make the roulades, place 1 slice of the mozzarella cheese and 1/2 cup of the squash on one end of each turkey slice, roll the turkey around the squash and tie up with the leek strips.
Spray a baking sheet with vegetable cooking spray. Arrange the roulades on the baking sheet and bake for 5 minutes until heated through.
Distribute the rice evenly among four plates and top with two roulades per plate.
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