Preheat oven to 375 F degrees F. Wash squash, cut in half lengthwise and remove seeds with a spoon. Punch randomly with a fork, place cut side down on a baking sheet lined with unbleached parchment paper and bake for 50-60 minutes. Remove squash from the oven, let cool until it’s safe to the touch and separate into strands with a fork. Set aside.
In the meanwhile, preheat large non-stick skillet or dutch oven on low-medium heat and swirl oil to coat. Add onions, garlic and bell peppers; cook for 5 minutes, stirring occasionally.
Add squash, turkey, beans, cumin, taco seasoning and salt. Stir gently to mix, cover and simmer for 5 minutes. Remove from heat, sprinkle with cheese, cilantro and squeeze lime juice on top. Taste and adjust any seasonings to taste. Serve hot.
Store: Refrigerate in an airtight container for up to 3-4 days. Do not freeze.