Preheat oven to 400 degrees F (200 degrees C).
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)
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.
Sweet Onions (1/2 cup)
Green Bell Peppers (1/2 cup)
in skillet with
Coconut Oil (1/2 Tbsp)
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)
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!