Put the poblano pepper in a bowl of water to soften for at least 20 minutes. After 20 minutes put in the blender with a little more warm water and pulse until the pepper pieces are really small.
Brown the ground beef.
Add the onions and saute with the beef about 5 minutes.
Add the peppers and celery.
Add the tomatoes and water.
Stir in the tomato paste.
Add the poblano pepper, chili powder, oregano and cumin. Cook for 30 minutes over medium heat.
Cut the spaghetti squash in half. Remove the seeds. Place on a cookie sheet cut side down with about 1/4 cup of water. Bake at 400 degrees for 30 - 45 minutes or until the squash is tender. Use a fork to remove the squash from it's shell.
Rinse the beans and drain the corn. Add to the pot. Cook for another 30 minutes.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2017/01/08/black-bean-chili-spaghetti-squash/