Chorizo Ragu over Spaghetti Squash

1 medium spaghetti squash, halved and deseeded
2/3 lb gluten free chorizo (can use chicken chorizo or vegetarian chorizo)
2 garlic cloves, minced
1 1/2 tsp ground cumin
1/2 tsp smoked paprika
1 jalapeno, deseeded and deveined, minced OR several shakes of ground cayenne pepper (omit if you don't want added heat)
1/2 small onion, sliced or chopped (about 2/3 cup)
1 bell pepper, diced (red, yellow or orange)
2 Roma tomatoes, diced
2 cups cooked black or pinto beans
2-4 cups of spinach or swiss chard, collards or kale, de-stemmed, deveined and chopped
1/4 cup fresh cilantro, chopped
squeeze of fresh lime
sea salt and pepper to taste

shredded cheddar or monterrey jack cheese, optional (omit for vegan and/or dairy free)
fresh cilantro for serving, optional

Preheat oven to 400F. Lightly drizzle olive oil over squash and season with salt and pepper. Place squash cut side down onto a baking sheet lined with parchment paper and bake until tender, roughly 30-35 minutes based on size. Once cooked, let cool slightly then scrape with a fork to create strands and set aside for serving.
While squash cooks, prepare the "ragu". Heat a medium skillet over medium heat and add chorizo and onion. If using a really lean chorizo or a vegetarian substitute, saute in 1 Tbsp of oil. Saute until cooked through and no longer pink and lightly browned.
Add garlic, cumin, paprika and jalapeno or red pepper (if using) and cook until fragrant, about 30 seconds to one minute.
Add bell pepper, tomato and beans and cook for 3-4 minutes. Toss in spinach/greens and cook another minute or two until wilted.
Add cilantro the the skillet along with fresh squeezed lime juice. Season to taste with salt and pepper.
Serve ragu over cooked spaghetti squash. Sprinkle with grated cheese, diced avocado and/or additional cilantro if desired and enjoy!