Directions:

Preheat oven to 375 degrees. Remove the seeds and gunk from the squash and lace Squash on a cookie sheet lined with parchment paper or lined with foil shiny side down. If using foil, brush lightly with oil and place the squash on top. Bake for 45 minutes.

While the squash is baking, assemble and prepare your ingredients.

Slice pepper and onions and set aside. Combine your spices (or use a packet of your favourite taco seasoning) and set aside.

Grate your cheese, slice your avocado, slice your scallions and wash and chop your cilantro and get your salsa out.

Take a large skillet and add enough oil to cover the bottom. Add your spice. Simmer for a few minutes on low. It should start to smell really great. Add your onions and your peppers. Sautée for about 10 minutes and set aside.

Remove the squash from the oven. Take a fork and poke it. The fork should easily go into the squash without much resistance.

Using oven mitts. Take the fork and scrape at the squash. Little spagetti-like strands should form. Place them in a bowl.

Now you are ready to assemble your burrito bowls. Layer squash, onions and peppers, corn, salsa and beans in your squash bowl. Top with shredded cheese or vegan cheese.

Turn on the broiler. Broil for about 5 minutes until the cheese is melted and bubbling. Top with avocado, cilantro and scallions.