Preheat your oven to 375°F (190°C). Halve the butternut squash lengthwise and scoop out the seeds. Sprinkle the insides with ground black pepper. Place cut-side down on a baking sheet and roast for 30-35 minutes, until fork-tender.

In a mixing bowl, combine Greek yogurt, sliced green onions, and cheddar cheese. Add optional turmeric if desired. Scoop out the squash flesh, leaving a thin layer, and fold into the filling until combined.

Spoon the filling back into each squash half. Arrange on a baking pan and bake for an additional 20 minutes until the filling is heated through and tops are golden brown.

Let cool for a few minutes before serving. Garnish with extra green onions if desired.