Spaghetti Squash Ole

If my Spaghetti Squash recipe and my Cowboy Spaghetti recipe were to date, marry and have a baby--this would be it. :)

Spaghetti Squash Ole
1 spaghetti squash
1 medium onion, chopped
1 clove garlic, minced
1 green bell pepper, chopped
1 (15 oz) can diced tomatoes (or tomato puree)
1 cup corn, canned or frozen
1 cup black beans, drained
2 tsp chili powder
1 tsp cumin
1/2 tsp oregano
1 cup cheddar cheese, shredded

1. Halve the spaghetti squash lengthwise and remove seeds. Place, cut side down, on a baking sheet. Bake in a 350 degree oven for 45 to 50 minutes or until tender. Use a fork to shred and separate the spaghetti squash into strands.

2. Meanwhile, for sauce, in a large skillet onion, pepper and garlic until vegetables are tender.

3. Stir in tomato puree, corn, beans, chili powder, cumin and oregano. Cook and stir until slightly thickened and bubbly (I add a little spaghetti sauce if it needs to be saucier or thicker).

4. Put 1 cup spaghetti squash on serving plate. Spoon 1 cup sauce over squash and top each serving with 1/4 cup cheese.