Preheat oven to 350 F and line a baking sheet with parchment paper
Using a sharp knife, carefully split the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Brush the inside surface with half the olive oil, and place face-down on the baking sheet
Bake squash for 40 minutes, until it is easily pierced with a fork
While the squash is baking, heat the remaining olive oil in a skillet. Add the turkey and cook until it begins to brown. Break it up with a spatula as it cooks through. Add the diced pepper and spices. Continue cooking for about 10 minutes or until the turkey is thoroughly cooked
Spoon the turkey filling into each half of the spaghetti squash. Top with diced red onion, tomato, avocado, cilantro, and a squeeze of lime juice.
Notes
Leftovers: Refrigerate in an air-tight container for up to 2 days—reheat before serving.
Vegetarian: Use black beans, pinto beans, or chickpeas, and add shredded cheese, if you are not dairy-free.
