Cut squash in half and scoop out seeds. If squash is difficult to cut, carefully stab it a few times on each side and microwave for 3-4 minutes.
Drizzle each side with olive oil and place open side down on a baking sheet and bake for 45-60 minutes until fork-tender.
While squash is baking, start with cooking preferred protein in skillet.
While protein is cooking, cut up onion and bell peppers. Once protein is fairly cooked through, add in all vegetables, including diced tomatoes and corn.
Let mixture cook for 7 minutes or so, add black beans, then season whole skillet with taco seasoning.
Remove squash from oven and turn over to cool.
After about 5 minutes, scoop skillet mixture into squash. Top with shredded cheese, then put back in the oven for 10-15 minutes for cheese to melt.
Once cheese is melted, remove from oven and let cool. After about 10 minutes, top with cilantro and enjoy!
*If you have any extra skillet mixture, you can save and use for tacos.
