Preheat oven to 375F.

Roast the whole squash on a baking sheet in the preheated for 50 minutes. Let cool another 30 minutes, then cut in half. Spoon out the seeds, then using a fork, scrape up the flesh, making the “spaghetti.” Isn’t that cute? Leave about 1/4 of an inch of flesh intact in the peel. Set this aside – you’ll stuff it later.

Heat oil in a medium skillet. Add the onion, garlic, jalapeno pepper and red bell pepper. Saute 2 minutes. Add cumin, Mexican oregano, chili powder and a good pinch of salt and pepper. Saute another minute. Add the beans, corn and cilantro. Stir to combine. Squeeze in the lime juice and give it one last stir.

Add in half the “spaghetti” to the bean mixture and stir to combine. Taste and season accordingly. I probably tossed in a little more salt at this point.

Switch oven to broil.

Stuff each squash half with the mixture and top with grated cheese.

Stick it back under the broiler until the cheese melts and gets all brown and bubbly, baby.

Garnish with a leetle bit of cilantro and enjoy your life.

*I used only half of the spaghetti squash as it was A LOT. I saved the rest for lunch the next day. *