Preheat oven to 425 degrees and lightly brush a baking dish with butter or ghee.
Cut the squash in half lengthwise and lightly brush the inside and edges with olive oil. Place face down in the baking dish and bake for 25 minutes. The edges should be slightly browned.
While the squash is baking rinse and drain the black beans and mix with the salsa in a saucepan. Cook over medium heat until it is warmed and bubbly. Add half of the cheese and stir thoroughly.
When the squash finished baking, let it cool for 5 minutes then scrape the flesh into a bowl using a fork. Hold each half securely with an oven mitt. Leave a thin layer around the edges.
Toss the spaghetti squash, bean-salsa mixture, and cilantro together. Fill the two halves with this mixture. Top each half with the remaining cheese.
Place the two halves in a baking dish that has been greased with butter or ghee. Put in the oven on broil for 2-3 minutes or until cheese is melted and slightly browned.
Serve immediately and enjoy!