1. Preheat oven to 375°F.
2. Wash hands with soap and water.
3. Cut squash in half from stem to tip using a sharp knife.
4. Scoop out seeds with a spoon.
5. Pour ½-inch water in baking dish and place squash halves face side down.
6. Roast for 45-60 minutes, until flesh is tender. 
7. In a large skillet sauté ground turkey, onions, and peppers on stovetop until turkey is cooked thoroughly.
8. Stir in pepper, garlic powder, and cooked barley.
9. Spoon turkey mixture into squash halves. 
10. Top each with 1/4 cup cheese.
11. Place in oven for 2-5 minutes, until cheese is melted.

Recipe Source: Eat.Move.Save. University of Illinois Extension