Ingredients:

• 1 medium spaghetti squash
• 2 Tbsp extra virgin olive oil, divided
• 1 tsp sea salt, divided
• 1/2 tsp black pepper, divided
• 1 red bell pepper, diced
• 1 orange bell pepper diced
• 1 15 oz can black beans, rinsed and drained
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1 small yellow onion
• 1/4 cup cilantro
• 1 avocado, chopped
• 2 cups corn

Instructions:

1. Preheat oven to 400 F. Line a sheet pan with parchment.
2. Pierce squash and microwave for 5 min. Slice spaghetti squash in half lengthwise and scoop out seeds. Rub inside of squash with 1 Tbspolive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Place squash cut-side down and roast for 40 minutes until squash can be easily pierced with a knife.
4. When squash is cool enough to handle, use a fork to remove flesh. Reserve shells.
5. Heat 1 Tbsp olive oil in a large skillet over medium heat. Add onions and sauté for 3-4 minutes until they start to soften and turn translucent. Add peppers and continue sautéing for 3 minutes.
6. Stir in black beans, corn, cumin, chili powder, paprika, onion powder, garlic powder, remaining salt and pepper. Let mixture warm for a couple minutes.
7. Fold in spaghetti squash and cilantro.
8. Serve stuffed in squash shells with diced avocado and additional cilantro.