Step 1

Preheat the oven to 375°F. Arrange squash in a large baking dish, cut-sides down.

Step 2

Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes.

Step 3

Rake with a fork to remove flesh in strands, leaving the shell intact for stuffing.

Step 4

For the filling, heat oil in a large skillet over medium heat.

Step 5

Add onion, jalapeño and bell pepper and cook for 2 minutes or until soft.

Step 6

Add beans, corn and chili powder; cook, stirring frequently, 1 minute longer.

Step 7

Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.

Step 8

Fill squash halves with filling, mounding mixture in the center, and serve.