Preheat oven to 400 degrees and line a baking sheet with parchment paper (optional, but keeps the mess away).

Cut each acorn squash in half, top to bottom OR across the middle, and remove the seeds.  Brush each squash with olive oil, then sprinkle with salt. Place squash halves in oven for 40 minutes, or until fork tender, but still retaining their shape.

While the squash is roasting, brown ground beef in a ceramic non stick skillet until cooked through. Next, stir in tomato sauce, corn, black beans, and Salt Free Taco Seasoning and cook until taco mixture has thickened.  Add salt, taste and adjust seasoning as desired. 

Once squash is finished cooking, use a fork to gently mash the inside. Then divide taco mixture evenly among the squash halves. Top each with 2.5 Tbsp of cheddar cheese. Place squash back in the oven for a few minutes to melt and brown the cheese.

Garnish with cilantro if desired!