Heat oven to 400 degrees, with rack set in the top third. Halve each squash lengthwise; slice a sliver from the rounded part of each half so it sits flat. Leaving a 1/4-inch border, scoop out halves with a small spoon; roughly chop flesh, and reserve. Place squash halves, skin side down, in a shallow baking dish. Season with salt and pepper, and set aside.
In a large skillet, heat oil over medium-high. Add reserved chopped squash, bell pepper, scallion whites, and garlic; season with salt and pepper. Cook, stirring occasionally, until bell pepper begins to soften, 3 to 4 minutes. Add tomato paste and chili powder; cook, stirring, until fragrant, 1 minute. Add beef; cook until no longer pink, breaking up meat with a spoon, 2 to 3 minutes. Remove from heat. Stir in corn and 1/4 cup Parmesan; season with salt and pepper.
Dividing evenly, spoon mixture into squash halves. Sprinkle with remaining 2 tablespoons Parmesan. Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes. Uncover, and bake until top is browned, 7 to 10 minutes more. Garnish with scallion greens.
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|Serving Size: 1 Recipe (414g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 382 (54%)|
|Amt Per Serving||% DV|
|Total Fat 42.4g||57 %|
|Saturated Fat 14.5g||73 %|
|Monounsaturated Fat 20.2g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 154.2mg||47 %|
|Sodium 2538.2mg||88 %|
|Potassium 1353.2mg||36 %|
|Total Carbohydrate 36.8g||11 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 31.6g|
|Protein 48.2g||69 %|
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Calories per serving: 706
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