Preheat oven to 425.

Brush the cut sides of the squash with 2 teaspoons olive oil and sprinkle with salt. Place cut side down on a rimmed baking sheet and bake for 25-30 minutes.

Meanwhile bring the bulgur and water to a boil in a small pot. Reduce the heat, cover and simmer for 10 minutes or until most of the liquid has been absorbed. Drain well.

Heat the remaining 4 teaspoons of olive oil in a skillet over medium heat. Add the onion and cook for about 4-5 minutes. Add the beef, chili powder and ¼ teaspoon salt. Cook until the meat is browned and cooked through about 5 minutes. Stir in the bulgur and cook for about a minute and then stir in the yogurt.

Spoon about ¾ cup of filling into each squash half. Top with the toasted pepitas.