Pierce kabocha squash with a sharp knife all over and roast at 350 degrees Fahrenheit for 40 minutes.

Add oil to a pan on medium heat and sauté garlic for 30 seconds.

Add zucchini and red pepper and sautee until soft.

Add spinach to pan and cook until wilted. Transfer to a bowl.

Add chopped meat to the same pan and mix with the chili powder and nutritional yeast until dissolved. Add meat to vegetables.

When kabocha squash is cooked, slice in half. Discard seeds and scoop out flesh, reserving the shells.

Add the flesh, salt, oregano and shredded cheese to the meat mixture and mix until combined.

Add stuffing to kabocha shells and return to oven for 15 minutes.