Preheat your oven to 400°F (200°C). Cut the medium spaghetti squash in half lengthwise, scoop out the seeds, and drizzle olive oil inside each half. Sprinkle with salt and pepper, then place cut-side down on a baking sheet. Roast for about 30–40 minutes, until tender.

In a large skillet, heat one tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent.

Add the minced garlic and sauté for another minute. Push the onions and garlic to one side and add the ground turkey, cooking for 5–7 minutes until browned.

Stir in chili powder, cumin, smoked paprika, salt, and pepper. Mix well to coat the meat evenly.

Add black beans, diced tomatoes with green chilies, and corn to the skillet. Stir and simmer for 5 minutes.

Once the spaghetti squash is roasted, flip it over and rake out the flesh into strands. Set aside.

Gently fold the spaghetti squash strands into the turkey mixture, stirring to combine.

Sprinkle shredded cheese over the mixture and cover the skillet on low heat until melted.

Serve warm, garnished with fresh cilantro and lime wedges on the side.