Slice the spaghetti squash is half, brush the cut sides of the squash with oil and season with salt, chili powder, and cumin.
Place the squash cut side down on a parchment or foil-lined baking sheet.
Place in the oven and roast until tender, 30 to 40 minutes.
Remove from the oven and let the squash cool for 5 minutes.
Flip the squash over, scoop out the seeds, then use a fork to pull apart the squash strands.
Burrito Filling
While the spaghetti squash is roasting, prepare the filling
Add the olive oil to a large skillet over medium high heat.
Add the onions and bell peppers, saute for 5 minutes.
Add the garlic and saute for an additional minute.
Add the soyrizo and cook in the skillet for 6 minutes.
Add the black beans and corn to the skillet, toss everything together and cook for an additional 4 minutes.
Burrito Bowls
Place the filling in the roasted spaghetti squash “bowls”.
Add the toppings and drizzle with chipotle sauce.
Notes
Meat Options: the soyrizo can be replaced with ground turkey or chicken. If replacing the soyrizo with one of these ground meats, I recommend adding two tablespoons taco seasoning to flavor the meat.