Preheat the oven to 400°F.

Cut spaghetti squash in half and scoop out the seeds. Brush olive oil on the cut sides of each half and sprinkle liberally with salt and pepper. Place the squash halves face down on a parchment lined sheet pan.

Roast in oven for about 50 minutes or until tender when pierced with a fork.

Using a fork, separate the strands of squash from the skin, leaving a little border around the top. Pour 3 T. of enchilada sauce into each boat and toss well.

In a medium saucepan, sauté onion, garlic and ground turkey with 1 tablespoon of olive oil.

Once browned, add taco seasoning and 1 and 1/2 c. enchilada sauce and let simmer until thickened, about 5 minutes.

Add diced chiles, jalapeños, corn and black beans. Heat through.

Spoon 1 cup of filling into roasted squash halves. Top with 1/2 cup of cheese mixture.

Broil for 3-4 minutes until the cheese is golden and bubbling. Garnish with green onions and cilantro. Say Grace and enjoy!!