Black Bean and Corn Enchilada Spaghetti Squash Boats
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 2 servings
- Category: Main
- Cuisine: Mexican
Ingredients
- 2-3 lb spagetti squash
- 1 1/2 cups cooked black beans (1 can drain and rinsed)
- 1 cup corn, frozen and thawed
- 3/4 cup shredded mexican cheese blend
- 3/4 cup red enchilada sauce
- 1/2 tsp cumin
- Cilantro, for garnish
- Serve with sour cream and jalapenos
Instructions
- Split squash in half and place it in a shallow microwave safe container with 2 TBS water. Cook it in the microwave for 10-12 minutes, or until it is tender.
- Scrape out the squash using a fork. (Use a hot pad to handle the squash if necessary. If it is cool by the time you scrap, you will want to heat it back up before broiling) Mix spaghetti squash strands with enchilada sauce, black beans, corn, cumin, and 1/4 cup cheese.
- Preheat the broiler.
- Divide the black bean mixture between the squash halves. Top evenly with remaining cheese and broil on a foil lined baking sheet for 2-3 minutes, or until golden and bubbly.