1. Place 1 spaghetti squash half, cut side up, in an 11- x 7-inch microwave-safe baking dish. Pour 1/2 cup water into the squash cavity; top with another squash half, cut side down, making a whole squash. Microwave on high until squash is tender, 8 to 10 minutes. Repeat with 1/2 cup water and remaining 2 squash halves. Let stand until cool enough to handle, about 20 minutes.

2. While squash cooks, heat oil in a large skillet over medium-high. Add beef and onion; cook, stirring often to crumble, until beef is browned and onion is tender, about 6 minutes. Stir in chili powder, garlic powder, cumin, and 1/2 teaspoon salt; cook, stirring constantly, until mixture is fragrant and beef is well coated with spices, about 1 minute. Add tomato paste; cook, stirring constantly, until incorporated, about 1 minute. Stir in remaining 1/2 cup water; bring to a simmer over medium- high. Simmer, stirring often, until thickened, about 2 minutes. Stir in beans. Remove from heat.

3. Drain any liquid from squash halves. Using a fork, scrape insides of squash halves to remove spaghetti-like strands; transfer strands to a bowl. Add 1/4 teaspoon salt to strands, and toss to combine. Return strands to squash cavities (about 3/4 cup per squash half).

4. Toss together coleslaw, lime juice, cilantro, and remaining 1/4 teaspoon salt in a bowl. Spoon about 1 cup beef mixture into each squash half and top each with 1/4 cup cheese, 1/4 cup sliced avocado, and 3/4 cup slaw mixture.

Source: https://www.cookinglight.com/recipes/taco-style-spaghetti-squash