Preheat the oven to 375°F.
Arrange squash in a large baking dish, cut sides down.
Pour 1/2 water into the dish and bake until just tender, 30 to 35 minutes.
Rake with a fork to remove flesh in strands, leaving the shell intact for stuffing.
For the filling, heat oil in a large skillet over medium heat. Add onion, jalapeño, and bell pepper and cook for 2 minutes or until soft.
Add beans, corn, and chili powder; cook, stirring frequently, 1 minute longer.
Add cooked squash, cilantro, lime juice, and salt, cook 1 minute until heated through.
Fill squash halves with filling, mounding mixture in the center. Option - cover with shredded cheese and broil until melted.
Food Category: Vegetables
Dietary Preference: Dairy Free, Gluten Free, Low Carb, Vegetarian
