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Preheat oven to 350 degrees.
In a medium sized bowl, combine enchilada sauce, Greek yogurt, cream cheese, and chili powder. Stir until combined.
Over medium high heat, add ground beef, chopped green peppers, and can of Rotel tomatoes to a large skillet. Cook until ground beef is no longer pink and green pepper is tender. Drain meat of all fat and liquid.
Add spaghetti squash and enchilada sauce mixture to the ground beef. Stir until everything is combined.
Pour the mixture into a casserole dish. Top with Mexican style cheese. Bake for about 25 minutes or until cheese is melted.
Take it out, put jalapeno peppers on top then put it back in the oven for 5 minutes.