Directions:

Preheat oven to 400 degrees F. Coat 2 baking sheets with cooking spray. Cut each spaghetti squash in half lengthwise. Scoop out seeds and place each squash half on baking sheet, cut side down. Bake squash until fork tender, about 40 minutes. Leave oven set to 400 degrees F.

While the squash is roasting, cook the ground turkey in a large pot over medium heat, breaking it up with a spatula as it cooks. In another skillet, heat olive oil over medium heat. Add the onion, pepper, and zucchini. Saute vegetables until beginning to soften, about 5-7 minutes. Add spinach and stir until slightly wilted, about 3 more minutes. Combine vegetables with ground turkey. Stir together with taco seasoning.

Once squash is cool enough to handle use a fork to shred the squash strings, leaving some flesh so that the squash does not loose its shape. Add the squash to the meat and vegetable mixture. Season with salt and pepper to taste. Divide the squash and meat mixture among each of the spaghetti squash halves and top with cheese.

Cook squash halves for another 5-10 minutes in oven, or until the cheese is melted and everything is warmed through.