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Preheat your oven to 400° F.
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Cut the spaghetti squash in half lengthwise and scrape out the seeds.
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Bake the squash halves, cut side up, on a baking sheet.
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Sprinkle the halves with a little salt and pepper and bake for 35 to 45 minutes.
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When the squash is done remove it from the oven and let it cool.
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Scrape the cooked flesh into a medium sized mixing bowl reserving the skin halves.
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Add the can of diced tomatoes, chili powder, cumin, salt, pepper, yogurt, and half of the cheddar cheese to the squash.
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Stir all ingredients until well combined.
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Divide the mixture in half and fill the reserved squash skins.
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Top each filled shell with jalapeno slices.
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Return the filled squash halves back to the 400° oven and bake for 20 minutes.
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After 20 minutes top each half with the remaining cheese.
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Bake the squash for ~5 more minutes (until cheese is melted).
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Serve squash in its skin (skin is not edible). EAT!!!