Taco Stuffed Spaghetti Squash

Preheat oven to 350°F (175°C). Roast halved organic spaghetti squash in the oven for 1 hour. While the spaghetti squash is cooking, place 2 pounds of hormone & antibiotic free ground turkey meat into a large frying pan and cook thoroughly. Add 2 cups of diced white onion, green pepper, & Roma tomato, 1 cup diced scallions, 3 tablespoons of vegan taco seasoning, & 2 tablespoons of organic garlic powder to the ground turkey and mix. Remove from heat and add 1 package of Mexican style vegan shredded cheese, mixing thoroughly. Once the spaghetti squash is done, place the taco meat mixture inside the halved spaghetti squash. Top with fresh cut chives and vegan feta cheese.