Prepare the Squash: Begin by cooking 2 lbs of spaghetti squash. Cut it in half, remove the seeds, then steam or roast until tender. Use a fork to shred it into noodle-like strands.

Cook the Turkey: Preheat your oven to 350°F. In a nonstick skillet, cook 1 lb of ground turkey over medium heat. Break it up with a spatula until it’s no longer pink, about 7 minutes. Allow it to cool slightly.

Mix It Together: In a large bowl, combine the shredded spaghetti squash, cooked turkey, 2 chopped bell peppers, 11.5 oz can of corn, 18 oz can of black beans, 4.3 oz of green chiles, 18 oz can of diced tomatoes, 10 oz of enchilada sauce, 1 tablespoon of chili powder, 1 tablespoon of cumin, ½ teaspoon of salt, 2 eggs, and 1 cup of cheese. Mix until well combined, reserving ¾ cup of cheese for topping.

Transfer to Dish: Scrape the mixture into a deep 9x13 inch casserole dish. Evenly sprinkle the reserved ¾ cup of cheese on top for an extra gooey topping.

Bake to Perfection: Cover the casserole with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until it’s bubbling and cooked through.

Rest and Serve: Once out of the oven, allow the casserole to rest for at least 10 minutes before serving.