Southwest Style Spicy Turkey Spaghetti Squash

I just returned from 10 glorious sunny days in Mexico and am already craving the heat.

I decided enough was enough and i needed some artificial heat in my life again...of course that comes in the form of food..with a southwestern twist! Measurements are all approximate for this one as i was winging it from pinterest inspirations. 

Slice a spaghetti squash in half, scoop out the seeds, drizzle it with some olive oil and bake for 45 minutes in a 400f oven or until soft. Set aside.

While the squash is resting brown a 1/2lb of ground turkey with 1tsp each of Chilli powder, cumin, garlic powder and paprika. Add 1 tbsp of water to keep the pan from getting dry.

Once browned reduce heat to low and add 2 minced garlic cloves, 1/2 a red onion chopped, 1 small can of corn and a chopped Jalapeño. Stir to combine.

Next add 1 full can of refried beans 

and a whole jar of your favourite salsa (I used  homemade). Bring this to a simmer then turn off the heat.

Lastly, using a fork scrape the spaghetti squash out and add to your mixture, combining really well. At this point you can serve this in a bowl and enjoy with some sharp shredded cheese, cilantro and avocado...or you can make it fancy.

Divide the mixture back into the squash shells, smother it in sharp cheddar and bake at 350F for 15 minutes until

 the cheese is all melted.

                      

See? fancy! Go make this now!