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 Garlic Powder (as needed), 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 (2 tsp) 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!