Mexican-Inspired Spaghetti Squash

Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.

Cut squash in 1/2 lengthwise. Remove and discard seeds. Add a few drops of oil to each 1/2 and spread using a pastry brush. Sprinkle lightly with salt and pepper. Place cut-side down in the prepared baking pan.

Bake in the preheated oven until tender about 30 minutes.

Meanwhile heat 1 tablespoon olive oil in a skillet over medium heat. Saute onion bell pepper and garlic in the hot oil until tender 5 to 7 minutes. Remove from heat.

Remove cooked squash from the oven and reduce oven temperature to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with nonstick cooking spray.

Remove strands from squash using a fork or spoon and place them into a large bowl. Add black beans sauteed veggies 1/2 cup Mexican cheese cilantro cumin salt and pepper; mix well. Spoon mixture into the prepared casserole dish. Sprinkle with remaining 1/4 cup Mexican cheese.

Bake in the preheated oven until bubbly 15 to 20 minutes. Remove from the oven and top with tomatoes avocado and olives. Serve immediately.