- 1-2 small spaghetti squash
- ½ onion, diced
- 1 Tbsp. tbsp. olive oil
- 3 cloves garlic, chopped
- 1 cup corn
- 1 red bell pepper, diced
- 1 cup black beans (if canned, rinse & drain)
- 1 Tbsp. chili powder and cumin
- 1-2 tsp. fresh chopped jalapeño
- 8 oz. can low-sodium tomato sauce
- ¼ cup chopped cilantro
- ¼ cup shredded mozzarella cheese (optional)
- Other optional toppings: avocado, hot sauce, plain yogurt
- Preheat oven to 375F.
- Slice spaghetti squash in half, remove seeds, and bake cut side down 35-45 minutes, until fork tender. Remove from oven and loosen the squash flesh with fork to create long strands.
- Sauté onion in olive oil on medium high heat, stirring for two minutes. Add garlic, sauté for 3-4 minutes until garlic starts to turn golden.
- Turn heat to medium low, add jalapeño, corn and peppers, and stir occasionally for five minutes. Add beans, spices and tomato sauce and bring to a simmer. Turn heat off and stir in cilantro.
- Add enchilada filling to baked squash halves. Serve with optional toppings, including cheese, avocado or hot sauce!
Filling serves about four people
This recipe was submitted by YMCA of Western North Carolina.