Preheat your over to 400 degrees F.

First, cut the spaghetti squash in half and remove all the "guts."

Then, cover both sides of the spaghetti squash with olive oil, salt, pepper, and Mexican oregano.

Next, place each half face down on a cookie sheet with aluminum foil and bake at 400 degrees for about 30-40 minutes.

While the spaghetti squash is cooking, work on the other stuff... :)

Brown the ground beef, then drain and add in the black beans, corn, and salsa (to taste). Mix well.

Once spaghetti squash is done in the oven, remove and use a fork to "shred" it and it will start to come out like spaghetti. Remove all the "noodles" and place in a bowl.

Add in the beef / corn / bean mixture to the noodles and mix well. Add in a little cheese if you'd like.

Then, put BACK in the spaghetti squash "bowls" and top with more cheese.

Put back in the over for about 5-10 minutes (or until cheese is brown and bubbly).

Remove and enjoy!

I like to garnish mine with a freshly diced roma tomato and some plain greek yogurt. You could also add guac or cilantro!