Preheat your oven to 400°F (200°C).

Cut the medium spaghetti squash in half lengthwise and scoop out the seeds. Drizzle olive oil inside each half and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced onion and sauté for 5-7 minutes until translucent.

Add minced garlic to the skillet and sauté for an additional minute, allowing it to become fragrant.

Push the onions and garlic to one side, and add the ground turkey to the other. Cook for about 5-7 minutes until browned and cooked through.

Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir everything to combine thoroughly.

Stir in the black beans, diced tomatoes with green chilies, and corn. Let simmer for about 5 minutes.

Once the squash is tender, carefully flip the halves over and scrape the flesh into spaghetti-like strands.

Add the spaghetti squash strands to the turkey mixture and gently stir until well mixed.

Sprinkle shredded cheese over the mixture and let sit on low heat to melt the cheese.

Scoop into bowls and garnish with freshly chopped cilantro and serve lime wedges on the side.