Cut the spaghetti squash in half and remove the seeds.

In a small bowl combine the kosher salt, black pepper, cumin, smoked paprika, and garlic powder. 

Spread over both halves of the spaghetti squash, then drizzle with olive oil.

Place in the air fryer and fry at 360 degrees for 20 minutes.  To check for doneness, poke with a fork and make sure it is tender all the way through.

Using a fork, scrape out the spaghetti squash.

In a medium-sized mixing bowl, combine red enchilada sauce, shredded chicken, black beans, corn, and garlic. 

Once combined, add in the shredded squash and gently stir to combine.

Place the squash mixture back in the shell or in a small casserole dish.

Lay sliced jalapenos over the squash and top with shredded cheese. 

Place back in the air fryer at 360 degrees F or the oven set at 350 degrees F, for 5 to 10 minutes until the cheese is melted and bubbly.

Remove and top with cherry tomato halves, cilantro, sliced avocado, and a dollop of sour cream.