Leftover Chili over Roasted Spaghetti Squash

1. For the spaghetti squash- preheat the oven to 400°f. Wash and cut the squash in half, Then, scoop out the seeds.
2. Next, drizzle the insides lightly with olive oil and sprinkle with salt and pepper.
3. Place it cut side down on a baking sheet. Pop it in the oven and roast for about 40-45 minutes.
4. Once it’s roasted and cool enough to touch, use a fork to scrape the strands. I like to start from the outside and work my way in.
5. Fill it with chili, top it with onions, cheddar cheese, and jalapeño slices.