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Cut the spaghetti squash in half length wise.
Scrape out all the seeds and discard.
Place face side down on a baking sheet and bake on 400 for about 35 min.
Once completely cooled, use a fork to shred the squash into a tin.
Mix with the remaining ingredients, reserving half a cup of shredded cheese.
Smooth the mixture and sprinkle remaining cheese on top.
Cover and bake on 350 for about 30 minutes.
Remove the cover and finish baking for another 10 min.