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Southwest Spaghetti Squash Casserole
Ingredients
  • 1 spaghetti squash, roasted and flesh scraped out with a fork into spaghetti-like strands
  • 2 teaspoons olive oil
  • ¼ cup finely chopped green onions
  • 1 jalapeño, seeds removed and finely chopped
  • ¾ cup black beans (canned), rinsed and drained
  • ½ cup frozen corn, defrosted
  • ½ pound boneless skinless chicken breasts, cooked and shredded
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon granulated garlic
  • Kosher salt and fresh ground black pepper to taste
  • 1 cup red enchilada sauce
  • ½ cup shredded Monterey Jack cheese
  • Chopped tomatoes, cilantro and green onions for toppings (optional)
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