Cut the kabocha squash in half and scoop out the seeds.
1 kabocha squash
The kabocha has really thin skin and it's totally edible. Just leave it on and cut into chunks.
Heat a pot over medium-high heat and spray with non-stick cooking spray. Add the squash, bell pepper and pinch of salt. Let everything brown a bit.
1 red bell pepper, 1 kabocha squash
Once the squash starts to scorch a bit, add the diced tomatoes and beans. Stir everything together and be sure to scrape the bottom of the pot, getting anything that sticks.
1 15 oz can of black beans, 1 15 oz can petite diced tomatoes with green chilies
Add the spices and spinach. Stir everything together, cover and lower to a simmer. It may not seem like there's enough liquid, but there will be once everything sweats down.
2 cups baby spinach, 1 tablespoon ground cumin, 1 tablespoon chili power, Kosher salt to taste
Keep covered and simmer for at least 30 minutes until the squash is soft enough for your liking. The longer you cook it the more everything will break down. It will still taste good but you'll end up with a pot of mush.
Turn off the heat and scoop into a bowl to serve. I topped mine with a bit of cheese and dried cilantro.
Notes
I had NO onion in the house. If you want to add this it in, this would be a good time.