Preheat oven to 400. Slice spaghetti squashes in half lengthwise. Remove the seeds. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper. Place cut side down on a cookie sheet covered with aluminum foil and sprayed with nonstick spray. Bake for 20-25 minutes or until squash is tender. Remove from oven and let cool.

While the squash is baking, heat a pot with 2 tablespoons of olive oil over medium heat. When the pot is warm, add in the peppers and garlic and cook until soft - about 5 minutes. Stir regularly.

Add the shredded chicken, tomato puree, corn, black beans, and lime juice. Season with chili powder, cumin, and salt and pepper. Let cook until warmed through. If needed, add in chicken or vegetable stock to thin the mixture slightly.

Remove from heat. Let cool slightly. While the stuffing is cooling, run a fork through the spaghetti squash to make “noodles.” Clean out the squash noodles and put the noodles into a large bowl. Pour on the chicken and vegetable mixture. Stir in cheese.

Stuff the mixture back into the extra spaghetti squash shells. Top the remaining the squash halves with 1 cup each of Borden® Cheese Sharp Cheddar Shreds and the Borden® Cheese Finely Shredded Four Cheese Mexican Shreds. Return to oven and bake an additional 5-10 minutes or until the cheese is melted and bubbly.

Serve hot. Top with fresh cilantro and more lime if desired.