Step 1

Preheat oven to 375 degrees. Lightly grease a baking sheet.

Step 2

Carefully cut the squash in half. Drizzle a little oil on each half, then place flesh side down on the baking sheet. Bake for 40-45 minutes, until the squash are tender.

Step 3

In a medium bowl, add black beans, corn, chili powder, cumin, salt, and pepper; stir to combine. Set aside. (You may want to warm this in the microwave before serving.)

Step 4

In a skillet, warm about 1 tablespoon olive oil. Add the sliced peppers and season with salt and pepper. Sauté for about 7 minutes, until the peppers are tender and slightly browned.

Step 5

When the squash are done, stuff with romaine, black bean mix, and peppers. Top with guacamole, salsa, cilantro, and any other desired toppings.