Mexican Spaghetti Squash Casserole

1 spaghetti squash
1 (1 ounce) package taco seasoning
1/2 bell pepper, chopped
1 jalapeno, divided into 1 tablespoon chopped, remainder cut into slices
1 tablespoon cilantro
1 (2.25 ounce) sliced olives
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) can diced tomatoes and green chiles
1-1 1/2 cups Mexican shredded cheese blend
sour cream, to taste
diced avocado, to taste
tortilla chips

Carefully slice spaghetti squash lengthwise. Scoop out seeds and surrounding strands with a large spoon. Pour about 1 inch of water in a large, microwave-safe baking dish and place spaghetti squash halves in the dish, cut-side down. Place squash in microwave and cook 8 to 12 minutes, depending on the size of the squash. Remove squash from microwave and let cool 5 minutes. Use a fork to scrape the insides of the spaghetti squash and place in a large bowl.

Preheat oven to 350 degrees. Mix squash with taco seasoning to coat. Add bell pepper, 1 tablespoon chopped jalapeno, cilantro beans, and diced tomatoes and green chiles; mix well. Lightly coat a casserole dish with cooking spray. Place squash mixture in casserole dish; top with cheese and remaining sliced jalapeno. Bake in preheated oven for 25 to 30 minutes. Remove from oven and top with sour cream and diced avocado. Serve with tortilla chips.