Add oil to large saucepan over medium heat.

Once simmering, add onion, bell peppers, and jalapeno. Cook until soft, about 10 minutes. Be sure not to overcrowd the pan — you may need to do this in batches, as we want to saute the veggies not steam them.

Add garlic and give it all a stir, cook until garlic is fragrant, about 2 minutes.

Remove veggies from saucepan and set aside.

Add ground turkey/beef and brown to saucepan (again you may need to do this in batches), gently breaking it up with the back of your spoon until meat is browned and cooked through.

Drain excess fat and liquid from the pan.

Add veggies back into saucepan, along with the cumin, paprika, oregano, salt and pepper and stir together for about 1 minutes, or until the spices are fragrant.

Bring chili to an aggressive simmer, and simmer uncovered for 1hr 45 - 2 hrs, or until your chili has reached your desired consistency.

Meanwhile, preheat oven to 400 F.

Carefully half your spaghetti squash, lengthwise.

Use a spoon to remove the wet strings and seeds from the inside.

Brush the cut sides with oil.

Place squash cut side down on a baking sheet and bake in the preheated for 35-45 minutes (will vary with the size of your squash) — you’ll know it’s done when a fork can scrape “noodles” into the sides of your squash. If this is difficult to do, place it back in the oven.

Once spaghetti squash has cooled, scrape the “noodles”, and arrange them loosely inside the squash.

Crank the oven up the broil.

Remove half the spaghetti from each squash and arrange that in a small casserole dish (making room for our chili!)

Cover the squash boats with chili and sprinkle with cheddar cheese.

Broil for about 5 minutes, or until the cheese has melted.

Serve warm with sour cream, chopped salsa, and enjoy!