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Vegetarian Enchilada Stuffed Spaghetti Squash
Ingredients
  • 2 small spaghetti squash 2 pounds each
  • 2 teaspoons olive oil
  • 1 yellow onion chopped
  • 1 red bell pepper diced
  • 2 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1 14 ounce can of black beans, drained & rinsed
  • 1 cup frozen corn kernels defrosted
  • 1 ¾ cups enchilada sauce
  • ½ teaspoon salt or to taste
  • ½ teaspoon ground pepper or to taste
  • ⅔ cup grated Monterey Jack cheese
  • 3 tablespoons minced cilantro
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