Tex Mex Spaghetti Squash Casserole

1 large spaghetti squash

1-2 T olive oil
1 lb chicken breast meat, cut into small pieces
1 onion, chopped
1-2 T "tamed" jalapeno slices, minced
3 t cumin powder
2 t dry oregano
2 t granulated garlic
1 t paprika
1/2 t chili powder
2 t salt
1 bell pepper, chopped
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can diced tomatoes, slightly drained
cilantro leave or paste

2 c shredded colby-jack cheese
1 c shredded pepper jack cheese

additional shredded cheese for topping

Microwave the whole spaghetti squash 1 minute.  Cut it in half, and scrape out the seeds and strings.  Put the halves, cut side down, in a glass casserole dish, and just cover the bottom of the dish with water.  Microwave until tender--about 10-12 minutes.  Remove from microwave, and let cool a bit before using a fork to scrape/shred the "spaghetti" strands.

Heat oven to 350.

Meanwhile, warm the olive oil in a large skillet.  Add the chicken, and cook until almost cooked through and/or starting to brown.  Add the onion, and continue to cook until it starts to soften.  Add the seasonings, beans, and tomato.  Continue to cook until everything is hot.

Stir the shredded cheese into the spaghetti squash.

Stir the chicken mixture into the squash.  Stir well, so that there are no chunks of plain squash.

Spread the mixture in a greased casserole dish, and cover with more shredded cheese.

Bake at least 20 minutes, until the cheese is melted.