Spaghetti Squash Ole!

It's been years since I've eaten spaghetti squash. I'm not a big squash eater...I really don't care for it much, I think it's a texture thing. But when I went to the grocery store, we were walking through the produce aisle and pointing out veggies to the boys. I showed them the spaghetti squash an they talked me into buying one. I've never cooked one before, so I thought this would be a fun time to try. One thing I did not know...those bad boys are HARD to cut in half! I was sure wishing I had a hatchet handy instead of a kitchen knife...lol! So I looked around on the internet and looked for some recipes and using them as a jumping off point, I created my own recipe. And let me tell you...it was a hit. I haven't seen Riley eat that well in a LONG time! Not to mention that it created a HUGE meal that even my fellas couldn't finish off...I had leftovers! I can't believe it!! So, I'm going to share the recipe with you. Spaghetti Squash Ole! 1 spaghetti squash, halved and seeded 2 lb. ground turkey 1 onion, chopped 1 stick butter 1/2 tbsp. garlic powder 1/8 tsp. black pepper 1 tbsp. chili powder 1 can tomato sauce 1 can rotel tomatoes 4 cups cheese, split Preheat the oven to 375-degrees. Place the squash on a baking dish and bake for 40 minutes, until squash is tender. Remove from heat and cool. Shred pulp with a fork. Set aside. Reduce the heat to 350-degrees. In a skillet, brown the onion in the butter, garlic powder and black pepper. Add the ground turkey and cook until meat is brown. Add the chili powder, tomato sauce and rotel tomatoes, and stir well. Stir in the spaghetti squash pulp and mix well. Add 2-1/2 cup cheese and stir to incorporate. Pour into a casserole dish. Bake for 25 minutes. Sprinkle on the remaining 1-1/2 cup cheese on top and return to the oven for 5-10 minutes, until cheese is melted.