Preheat and prep. Heat the oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.

Cut the squash safely. Trim the ends slightly, then halve the squash lengthwise. Scoop out seeds with a spoon. If it’s tough to cut, microwave the whole squash for 3–4 minutes to soften the skin.

Season and roast. Rub the cut sides with 1–2 tablespoons olive oil. Sprinkle with salt, pepper, and a light dusting of garlic powder. Place cut-side down on the baking sheet. Roast 35–45 minutes, until the skin gives when pressed and strands pull apart easily with a fork.

Start the topping. While the squash roasts, heat 1 tablespoon olive oil in a skillet over medium. Add diced red onion and bell pepper. Cook 3–4 minutes until softened.

Add protein and spices. Stir in ground turkey, beef, or your plant-based protein. Season with 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, plus salt and pepper. Cook until browned and cooked through. If using beans instead of meat, sauté them with the spices until warmed and fragrant.

Add corn and a saucy touch. Mix in corn and either 1 tablespoon tomato paste with a splash of water or 1/2 cup salsa. Simmer 2–3 minutes to bring it together. Taste and adjust seasoning.

Fluff the squash. Remove squash from the oven and flip cut-side up. Use a fork to pull the strands into “noodles,” leaving a sturdy shell. Season the strands with a pinch more salt and pepper if needed.

Load it up. Divide the skillet mixture between the squash halves, folding some of the topping into the strands so every bite has flavor.

Add cheese and melt. Sprinkle shredded cheese on top. Return to the oven for 3–5 minutes, or switch to broil for 1–2 minutes, until the cheese is bubbly and lightly browned. Watch closely to avoid burning.

Finish and serve. Top with a spoonful of Greek yogurt or sour cream, chopped cilantro or green onions, and a squeeze of lime. Add avocado or jalapeños if you like heat. Serve hot, right in the shells.