This was quite good, will probably make it again because it’s a different way to make spaghetti squash. I added black beans, corn, omitted the ground turkey, spiced it up more, and added some minced canned chipotle in adobo for smoky heat. I didn’t refill the squash shells, but put the filling into a casserole dish; reheated in the microwave instead of baking. After scooping onto a plate, I drizzled with thinned sour cream, added the avocado, some fresh chopped tomatoes, cilantro, and crushed blue corn chips. I used a 3-1/2 pound spaghetti squash. This made enough for 4 good-sized servings plus 2 lunch servings, and the leftovers were great!