Taco Spaghetti Squash Boats

Poke holes in the spaghetti squash and place in the microwave for 2 minutes to make it easier to cut. Then, cut the squash down the middle, scoop out the seeds, and place on a baking dish. Spray with a little avocado oil, sprinkle with sea salt and pepper, and bake at 400°F (200°C) for about 40 minutes, or until the squash can be easily scraped with a fork. In a separate pan, prepare ground turkey with taco seasoning and a little vegetable broth. Once the turkey is cooked, remove it from the pan. Add chopped red onion and red bell pepper to the pan and sauté until softened. Add black beans to heat through. Scrape the cooked spaghetti squash flesh into a separate bowl. Add the cooked ground turkey, 8oz tomato sauce, and sautéed veggies to the squash. Mix well. Spoon the mixture back into the spaghetti squash halves (the 'boats'), top with cheese, and place back in the oven for about 5 minutes, or until the cheese is melted and bubbly. Finally, top with sliced avocado and red pepper flakes before serving.