MEXICAN SPAGHETTI SQUASH

MEXICAN SPAGHETTI SQUASH 1 spaghetti squash, halved and seeded 1 tablespoon olive oil 2 small green bell peppers, diced 1 onion, diced 2 cloves garlic, minced 1 pound lean ground turkey 1 (15 ounce) can black beans 1/4 cup sun-dried tomatoes 1 (6 ounce) can tomato sauce 1 cube chicken bouillon 1 tablespoon chili powder 1 tablespoon garlic powder 1 teaspoon seasoned salt 1/2 teaspoon ground cumin 1/2 teaspoon red pepper flakes (optional) Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash halves, cut sides down, on a baking sheet. Bake in the preheated oven until flesh is tender and easily shreds when punctured with a fork, 20 to 30 minutes. Carefully shred flesh with a fork until it resembles spaghetti. Heat olive oil in a skillet over medium heat; cook and stir bell peppers, onion, and garlic in the hot oil until slightly tender, 3 to 5 minutes. Add ground turkey to vegetable mixture; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix black beans, sun-dried tomatoes, tomato sauce, chicken bouillon, chili powder, garlic powder, seasoned salt, cumin, and red pepper flakes into ground turkey mixture; cook until heated through and flavors have blended, about 10 minutes. Spoon spaghetti squash onto each plate; top with ground turkey mixture.