Stuffed Spaghetti Squash Burrito Bowl

Preheat oven to 400 degrees F (200 degrees C).

Cut Spaghetti Squash (1) in half lengthwise, remove seeds and cook on baking sheet for 50-55 minutes.

While the squash bakes, add rinse, drain and dry the Canned Corn (1 cup) and add to a dry skillet, sprinkle with the Chili Powder (1 Tbsp), Ground Cumin (1 tsp), and McCormick® Garlic Powder (1/2 tsp), stir to combine, let the corn roast for several minutes before stirring.

Then stir, and cook for another 3-5 minutes, again without stirring. Continue this until corn is browned and roasted on the outside. Set aside in a small bowl.

Saute Sweet Onion (1/2 cup) and Green Bell Pepper (1/2 cup) in skillet with Coconut Oil (1/2 Tbsp) and Chipotle Peppers in Adobo Sauce (1/2) over medium heat until onions are soft and translucent.

Stir in seasoned corn, Canned Black Beans (1 cup), and Canned Diced Tomatoes with Green Chilies (1 cup) and cook for 5-7 minutes or until beans and tomatoes are heated through and all seasonings and flavors are well combined.

Remove spaghetti squash from oven and use a fork to shred the cooked flesh from each half, then spoon the cooked flesh into the bean and veggie mixture, stir until well mixed. Scoop filling back into each skin/half and top each with Shredded Mozzarella Cheese (1/2 cup).

Broil for about 4-5 minutes or until cheese is melted. Serve hot and enjoy!