Ingredients:

• 2 spaghetti squash
  
• 2 (15 oz) cans chili beans
• 2 (15 oz) cans black beans, rinsed and drained
• 1 (15 oz) can black beans
• 1 (15 oz) can great northern beans, rinsed and drained
• 1 (15 oz) can corn, rinsed and drained
• 1 (15 oz) can diced tomatoes
• 1 package taco seasoning mix (I use this homemade taco seasoning mix)
• 1/2 onion, diced
• optional topping: guacamole (I make my own guacamole using this recipe)

Directions:

1. Roast the spaghetti squash for about 35 minutes (here is a great tutorial on how).
2. While the squash is roasting, combine the beans, diced tomatoes, seasoning, and onion in a pot and cook on medium low heat until heated through.
3. As soon as the spaghetti squash is done roasting, scrape out the flesh with a fork. Serve the beans over the spaghetti squash and top with guacamole if desired.