Ingredients

For the Spaghetti Squash:

• 1 small Spaghetti Squash, about 30 ounces or 1.8 lb whole
• 1/2 teaspoon Olive Oil
• Salt and Black Pepper

For the Filling:

• 1 to 2 teaspoons Olive Oil
• 1 small Zucchini, diced
• Half a Bell Pepper, diced
• 1/4 Red Onion, diced
• 1/2 teaspoon dried Oregano
• 1/4 teaspoon ground Cumin
• Salt and Black Pepper
• 3/4 cup cooked Black Beans, drained and rinsed if using canned
• 1/2 cup Corn Kernels, drained well if using canned
• 1/2 cup Salsa
• 2 ounces Cheese, shredded and divided

Instructions

Cook the Squash:

• Heat the oven to 425°F. If using a toaster oven, choose the BAKE setting and position the rack on the bottom. Lightly grease a baking sheet or line it with a silicone baking mat.
• Carefully pierce the squash several times on all sides with a sharp knife. Microwave for 4 to 5 minutes to soften slightly. Be cautious of steam, then cut the squash in half lengthwise and remove the seeds.
• Brush the cut sides with oil and season generously with salt and black pepper. Arrange the squash halves on the prepared pan and roast until tender when pierced with a fork, about 30 to 45 minutes depending on size.
• Take the squash out of the oven and let it rest for at least 5 minutes. Use a fork to gently pull the flesh into strands, leaving some intact so the shells remain sturdy for filling.

Prepare the Filling:

• While the squash roasts, warm olive oil in a skillet over medium heat. Add the onion, zucchini, bell pepper, oregano, cumin, salt, and black pepper. Cook, stirring often, until the vegetables are soft and fragrant, about 8 to 10 minutes.
• Remove the pan from the heat and stir in the black beans, corn, and salsa. Mix well, taste, and adjust seasoning if needed.

Assemble:

• Add the loosened spaghetti squash strands and half of the shredded cheese to the skillet. Stir until everything is evenly combined.
• Spoon the mixture into the squash shells and sprinkle the remaining cheese over the top.

Bake the Bowls:

• Lower the oven temperature to 350°F. Bake the filled squash uncovered until heated through and the cheese is melted, about 10 minutes.
• Switch to broil for 1 to 2 minutes, just until the cheese is bubbly and lightly browned.
• Serve hot with your favorite burrito-style toppings.

• Store leftover assembled squash halves in a covered container in the refrigerator for up to 2 to 3 days.
• To reheat, bake at 350°F until warmed through and the cheese has melted, about 25 minutes.