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Preheat oven to 350 degrees F and line a rimmed baking sheet with a silicone liner or parchment paper.
Place whole spaghetti squash in the microwave for 5 minutes to soften it for easier cutting.
Carefully cut the squash in half, lengthwise, and scoop out the seeds and pulp.
Drizzle each half with 1 tablespoon olive oil and season with kosher salt and pepper.
Roast for 1 hour or until the flesh shreds easily with a fork.
In a large skillet over medium-high heat, add ground beef and break it up with a spatula. Cook until browned, then remove to a plate.
Wipe out any grease from the skillet and return to heat. Add 1 tablespoon olive oil and once hot, add red bell pepper, onions, and jalapenos. Sauté until soft.
Add garlic, chili powder, smoked paprika, cumin, and diced tomatoes to the skillet and cook until thickened.
Stir in black beans, corn, and cilantro, then add the cooked ground beef back to the skillet and mix well.
Once the squash is cooked, scrape and fluff the flesh until shredded and combine with the meat and vegetable mixture.
Stuff the squash halves with the filling and top with cheese. Return to the oven to melt the cheese for about 10 minutes.
Scoop out the stuffed squash and serve.