Preheat the oven to 400.
Cut the squash in half the long way, and scoop out the seeds.
Bake, cut side down in baking dish, surrounded by an inch or two of water. Check after 30 minutes to see if the squash is shreddable with a fork, but it might take up to an hour depending on the size of your squash. Don't let the outside get too mushy.
Meanwhile, heat up some butter or oil in a pan, and lightly sauté the onion over medium-low heat. Once soft, add in green pepper, garlic, greens and tomatoes. Stir to cook and soften, just a few minutes, sprinkle with paprika. If you're using any meat, brown it in a separate pan (or brown it in the skillet before the veggies and do the veggies in the drippings.)
Take the squash out of the oven, but keep the heat on. Drain the water, flip the squash right-side up so they're ready to be filled. Using a spoon or a fork, shred the insides of the squash and add some salt and pepper as you go. Be careful to keep the skin intact to preserve your "bowls."
If using any meat, layer it in on the bottom and mix in with the squash. Then fill with your cooked veggies (and your minced fresh herbs), sprinkle the cheese on top. Bake for 10 more minutes, with the last 2-3 minutes under the broiler. Remove from oven, drizzle each with a little honey, and serve warm.