Cut squash in half and scoop out seeds. Drizzle with olive oil and sprinkle with everything but the elote seasoning and garlic powder. Bake in an 400 degree oven face down first for 15 minutes then flip for the next 15-20. I usually broil for the last 5 minutes.

While squash bakes cook Turkey in a sauté pan breaking up meat until browned. Drain in a colander and set aside.

Sauté chopped scallion in a table spoon of olive oil. Add peppers and then 2-3 minutes later add mushrooms.

When mushrooms are softened add spinach and beans and season with Adobe, garlic powder pepper, packet of sazon, and a splash of vinegar. Add a little water as well.

When combined transfer to a bowl.

Transfer Turkey back to pan and add taco seasoning and 2/3 cup water. Bring to a slow boil to thicken sauce.

Add vegetables back to pan.

When squash has cooled slightly use a fork to scrape long spaghetti like strands from the sides of each half.

Scoop taco mixture into each “boat” and sprinkle with shredded cheese. Bake for 5-10 minutes or until cheese melts.

Serve with chopped scallions.

Optional toppings : salsa, sour cream, guacamole.