Cook the squash about 35 minutes, until lightly browning and the squash strands easily separate from the outside of the squash with a fork. If you've timed it right, your hamburger should be getting brown about the time your squash is done. (Mine was in a little too long, because Martha Steward lied and said it would take an hour!)
Remove squash and reduce oven heat to about 325.
Use a fork to separate the stringy strands of your squash from the outer skin.
With the Hamburger skillet on medium heat, mix in those lovely Spaghetti squash strands and let them fry together for about 5 minutes to soak up the flavor of your spices.
Layer the hamburger mix and shredded cheese in the squash shells - mix first, then cheese, mix, cheese. You will have leftover hamburger mix!
Pop these back in the oven with the lower heat setting about another 10 minutes, letting the cheese get good and gooey.
I added about a tablespoon and a half of sour cream to each one and some fresh salsa on top.
I'd use ground beef at least 80% lean. When I made this recipe again using fattier ground beef, it was too greasy.