Pre heat oven to 375

Cut spaghetti squash in half from top to bottom. Scoop out seeds and place flesh side down in large microwave safe bowl. Microwave for 7-8 minutes; allow to cool

Meanwhile, heat olive oil in cast iron skillet and sauté onions, peppers, garlic, and mushrooms together until softened. Season to taste with salt, pepper, and Italian seasonings.

Stir in broccoli and cook for a few minutes to brighten green in color. Stir in black beans; remove from heat.

Once spaghetti squash is cool enough to touch, carefully use a fork to scrape out spaghetti squash strands and transfer to a bowl.

Toss spaghetti squash with cooked veggies and 1/4 cup cheddar cheese.

Pour spaghetti squash mixture into spaghetti squash skins and top with remaining cheese.

Bake in the oven at 375°F for 8-10 minutes until cheese melts.