Preheat oven to 400 degrees. Pierce the squash multiple times with a fork or knife and microwave for 3-4 minutes. Carefully remove from microwave, cut the ends off, halve the squash and scoop out the seeds. Drizzle the cut side with avocado oil, sprinkle with salt and place on a parchment lined sheet pan, cut side down. Roast for 30-45 minutes or until tender. Roast time will depend on the size of your squash.
To Prepare the Chili:
Meanwhile, in a large skillet, cook the beef or venison over medium heat with onion, bell pepper, garlic powder and ½ tsp salt. Continue to cook until the meat begins to caramelize and the vegetables are tender. Add the chili powder and cumin and cook for an additional minute. Stir in the tomato paste, water, remaining salt and cook for 1-2 minutes or until thickened. Taste the chili mixture and adjust the salt as needed. Remove from the heat and stir in cream cheese and 1 cup shredded cheese. Stir until the cheese is melted and fully mixed in.
Add the cooked spaghetti squash and toss to combine. Pour the chili and squash mixture into a lightly greased casserole , top with remaining cheese and bake at 400 degrees for 15 minutes or until cheese is melted and bubbly.
Top with sliced green onions and serve warm.
Serving size and nutrition values are approximate and will vary based in ingredients used.