Taco Spaghetti Boats

2 spaghetti squash 2 tsps. avocado oil Salt and pepper, to taste 2-3lbs ground turkey 1 medium yellow onion, diced ¼ cup taco seasoning, more or less to taste 1 10oz can diced tomatoes and chilies Toppings as desired such as shredded cheese, diced tomatoes, diced red onion, sliced avocado and sour cream Preheat oven to 400°F and line baking sheet with parchment paper. Microwave squash 3-5 minutes to soften just enough to make it easy to cut. Scoop out innards and seeds with sturdy spoon. Brush surface of flesh of both halves with avocado oil. Sprinkle each with salt and pepper to taste. Place each half, cut side down, on prepared baking sheet. Roast for 35-50 minutes until it has reached your desired tenderness. While squash cooks, prepare your toppings. Heat large skillet over medium heat. Add onions and ground turkey. Break meat with spatula or spoon. Cook until meat is no longer pink and is cooked through, stirring occasionally. Add taco seasoning and canned tomatoes and mix well. Cook for another 2-3 more minutes or until hot. Remove from heat. Remove squash from oven and thread flesh with fork to make spaghetti. Be careful not to break skin of the squash and leaving shredded squash in shell. Add meat mixture to each half, making sure to get juices. Top as desired and enjoy!