Step 1
Combine turkey salt garlic powder chili powder smoked and sweet paprika cumin coriander oregano chipotle pepper cinnamon cloves and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend.
Step 2
Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
Step 3
Cut squash in half lengthwise scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
Step 4
Roast in preheated oven until squash is soft 40 to 45 minutes. Set aside and keep warm.
Step 5
Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir breaking up lumps until cooked through and browned 8 to 10 minutes. Add onion and cook for an additional 5 minutes or until onion becomes translucent stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder salt and cumin.
Step 6
Stir in beans corn diced green chilies and tomatoes; cover and simmer 4 to 5 minutes.
Step 7
Fluff spaghetti squash strands with a fork keeping them in the shells.
Step 8
Increase oven temperature to 400 degrees F (200 degrees C).
Step 9
Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.