Cut the spaghetti squash in half length-wise. Use a spoon to scoop the seeds out of each spaghetti squash half.
Add 1" of water to a microwave safe dish (I use an 8x8 Pyrex dish).
Place the spaghetti squash cut side down in the dish. Place in the microwave and heat for 12-20 minutes, depending on the size of your squash.
Preheat the oven to 350 degrees.
Let microwaved spaghetti squash cool for about 15 minutes before gently scraping the squash from the shell with a fork, being careful not to rip the shell.
Combine the squash, sour cream, cheese, bacon, garlic powder and salt & pepper.
Scoop the mixture back into the squash shells.
Bake for 20-25 minutes or until everything is heated through.
Remove from the oven and serve with a salad.