Other cooked and mashed winter squash can sub for the spaghetti squash.

1 spaghetti squash
1 T vegetable oil
1 medium onion, finely chopped
1 – 2 garlic cloves, minced
1 fresh hot pepper, seeded, chopped; or 1/2 – 1 chipotle in adobo; or 1 T chili powder, or to taste
2 c canned tomatoes, undrained
2 c cooked black beans, or 1 (15 oz) can, drained and rinsed; or pinto beans, kidney beans…
1 – 1 1/2 c shredded Monterey jack cheese, divided; or Cheddar, Mozzarella…
1/4 c finely chopped cilantro
1 t ground cumin
salt and pepper, to taste
sour cream, guacamole, for serving, optional

1. Preheat oven to 350°F. Cut squash in half lengthwise. Remove and discard seeds. Place squash, cut side down, in a baking pan. Add a splash of water to the pan. Bake 45 minutes to 1 hour or until just tender. Remove from oven and let cool enough to handle.

2. Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, and fresh hot pepepr (not chipotle in adobo) and sauté until softened, about 8 minutes. Set aside.

3. Using a fork, remove spaghetti-like strands from hot squash and place strands in large bowl. Add onion mixture, tomatoes with juice, beans, the chipotle in adobe, if using, half of the cheese, the cilantro, cumin, salt, and pepper; toss well.

4. Grease a baking dish large enough to hold the ingredients. Spoon squash mixture into baking dish. Sprinkle with remaining cheese. Bake, uncovered, 30 to 35 minutes until heated through and bubbling. Serve, with sour cream and/or guacamole, if you like.