Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the cut sides with half a tablespoon of olive oil.

Place the squash halves cut-side down on the baking sheet. Roast for about 45 minutes, until tender.

While roasting, mix together chili powder, cumin, oregano, smoked paprika, garlic powder, onion powder, sea salt, and optional cayenne pepper.

In a skillet, heat olive oil over medium heat. Sauté turkey until mostly cooked, then add the bell pepper and cook until soft.

Sprinkle spice mix over the turkey mixture and add tomato purée. Stir to combine and let simmer.

Remove roasted squash and scrape inside to create strands. Combine with turkey mixture.

Stuff the mixture back into the squash halves and top with cheddar cheese.

Return to the oven for another 10 minutes, until cheese is melted and bubbly.

Let cool slightly, then serve garnished with favorite toppings.