Tex-Mex Spaghetti Squash

So I finally got around to posting this recipe that I made with the other half of the squash left from my Baked Two Spaghetti Squash found here:
http://hotandcoldrunningmom.blogspot.ca/2014/12/baked-two-spaghetti-squash.html

As with that last squash recipe take the squash half and microwave for 10 minutes.  Cool and use a fork to scoop out the "spaghetti". Reserve squash shell.

Here's what you'll need:

1/2 spaghetti squash
1 lb ground beef
1 onion, chopped
3 garlic cloves, chopped
1 tsp cumin
2 tsps chili powder
a couple grinds black pepper
1/2 cup kernel corn
1 cup salsa
1 cup cheese (monterey jack, cheddar or mozzarella)
chili flakes (optional)
2 tbsps fresh parsley 

Brown beef, onion and garlic in a frying pan until the beef is cooked.  Add cumin, chili powder, pepper, parsley and corn.

Mix together the squash with the beef mixture then add 1/2 a cup of the salsa and 1 cup shredded cheese.
Pile it all into the squash shell.  Any extra can go into a sprayed baking dish.

Top with the remaining 1/2 cup salsa and bake at 375F for 30 minutes.

Not too fancy, but tasty.

I was a little pressed for time but you could definitely get a little more creative with the recipe adding black beans and chopped green pepper.  Serving it with sliced avocado and sour cream would be perfect.