Preheat oven to 375 degrees.
Cut the spaghetti squash in half lengthwise and scoop out the seeds in the center with a spoon and discard. Drizzle 2 Tbs. of the olive oil over the cut side of the squash and sprinkle with 1 tsp. each of the salt and pepper. Place cut-side down on a foil-lined baking sheet. Bake for 40-45 minutes until very tender when pierced with a fork. Let cool for 10-15 minutes until you can handle with your hands. When cool enough to handle, shred the squash with a fork and set aside.
While the squash cooks. Heat the olive oil in a large deep skillet. Cut the chicken breast into 2-3” cubes. Combine the salt, cayenne, paprika, black pepper, garlic powder, cumin, chili powder, and basil in a small bowl and stir to combine. Sprinkle the spice mixture over the chicken and rub it in to coat on all sides. Add the seasoned chicken to the hot oil and cook about 2 minutes per side until just cooked through. Remove the chicken from the pan, reserving the drippings and set aside.
Add the onion, green bell pepper, and jalapeno to the pan and sauté until soft and fragrant. Add the red bell pepper to the pan and cook for 2 more minutes. Remove from heat and add the shredded squash to the pan along with the corn, beans, salsa, and chicken. Stir to combine. Add 2 cups of the shredded cheddar cheese to the pan and mix well.
Scoop the squash mixture back into the squash shells and top with the chopped tomatoes and remaining cheese. Place back in the oven and bake for 15-20 minutes until the cheese is melted and bubbly.
Garnish with cilantro and serve with sour cream and lime wedges on the side. DEVOUR!!