Preheat the oven to 425°F and line a cookie sheet with parchment paper.

Wash the spaghetti squash then slice off the stems at the top. Cut each squash in half lengthwise. Scrape out the seeds and loose yellow strands then discard them.

Place each half face down on the baking sheet. Roast in the oven for about 45 minutes, until pliable. Remove from the oven and set aside to cool.

While the squash is roasting, warm one tablespoon oil in a large pot over medium heat. Add the onion, peppers, and jalapeño. Cook for 5-7 minutes.

Add the spices (chili powder, cumin, smoked paprika, oregano) and toast for several minutes. Pour in the entire jar of salsa, corn, and black beans. Cook until heated through.

Once the squash is cool enough to handle, use a fork to loosen the strands inside. Spoon the filling into each squash bowl until they're full. Sprinkle with shredded cheese. Broil in the oven for about 5 minutes until the cheese melts. Serve warm.