Preheat oven to 350 degrees. Cut slits around the perimeter of the spaghetti squash, place on a plate, and pop it into the microwave until it becomes slightly tender (3-5 minutes depending on your microwave).

Slice the squash in half vertically and place it on a baking sheet.

Bake the squash for 30 minutes. Meanwhile, prepare the rest of the dish: Dice the bell pepper and red onion and place in a medium bowl. Add in 1 cup of the shredded cheese, the black beans, half of the salsa and half of the chives. Sprinkle in the taco seasoning, salt and pepper and mix to combine.

Once the spaghetti squash is tender, remove it from the oven to cool for a few minutes. Change the oven temperature to 375 degrees.

Spread the remaining half jar of salsa onto the bottom of a 13x9 baking dish.

Remove the seeds and slimy parts of the spaghetti squash. Comb the strands of one half of the squash out and transfer to the baking dish on top of the salsa.

Spoon half of the bean/veggie mixture on top of the spaghetti squash.

Comb the remaining spaghetti squash out and spread onto the baking dish. Spoon the rest of the bean mixture on top.

Spread the remaining cheddar cheese on top and sprinkle in the rest of the chives.

Cover the baking dish with foil and bake for 15 minutes.

Remove the foil and bake another 10 minutes, or until the cheese is lightly browned.

Serve the casserole with fresh bread or tortilla chips for dipping.