Preheat oven to 400°F degrees. Line a baking sheet with parchment paper (or two if they don’t fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Spray the inside of the squash with olive oil and sprinkle lightly with 1 tsp salt and 1 tsp black pepper. Place the squash facedown on the baking sheet and bake for 50 minutes or until the flesh easily pierces with a fork.
Meanwhile, brown turkey in a large skillet breaking it into smaller pieces as it cooks. When no longer pink add garlic powder, cumin, 1 tsp salt, chili powder, paprika and oregano and mix well. Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.
In a medium bowl, combine the tomato, scallion, cilantro, jalapeno, lime juice and 1/4 tsp salt for the quick pico de gallo. Set aside in the refrigerator until ready to eat.
Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon1/2 cup meat inside each squash bowl. Top each with 2 tbsp cheese and transfer them to the oven and bake another 5 minutes, until the cheese is melted. Remove from the oven, top with pico de gallo and serve immediately!