Preheat oven to 400 and line a baking sheet with parchment paper.
Cut spaghetti squash in half and scoop out the seeds. Drizzle the inside with 1 tablespoon olive oil and sprinkle with salt.
Place squash halves face-down on prepared baking sheet. Bake for 35-45 minutes or until tender. Use a fork to scrape the insides to look like spaghetti.
In a medium skillet, add remaining olive oil and garlic. Saute until golden brown. Add black beans, and corn; cook 2-3 minutes. Toss with salt, pepper, and chili powder.
Each half is enough for one person. Either place the mixture on top of the spaghetti squash or scoop out the shredded squash and mix with your bean mixture. Add your desired toppings
*If you want melted cheese on top, place bean mixture inside the squash, add cheese, and put in the oven until melted.