1 spaghetti squash, roasted and flesh scraped out with a fork into spaghetti-like strands
2 teaspoons olive oil
1/4 cup finely chopped green onions
1 jalapeño, seeds removed and finely chopped
1 cup black beans (canned), rinsed and drained
1 cup roasted corn
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon granulated garlic
Kosher salt and fresh ground black pepper to taste
1 cup red enchilada sauce
1/2 cup shredded Monterey Jack cheese
Chopped tomatoes, cilantro and green onions for toppings (optional)
Instructions for Baking/Preparing your Spaghetti Squash
Preheat the oven to 400°F.
Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
Instructions for Casserole
Preheat oven to 375° F
In a large oven safe skillet, heat the olive oil over medium-high heat over the stove. When the skillet is hot add in the green onion and jalapeño. Sauté for 2 minutes then add in the black beans, corn, shredded chicken, chili powder, cumin and garlic powder. Season with salt and pepper and stir together until combined.
Add in the prepared spaghetti squash strands and enchilada sauce. Stir together until combined and top with the shredded cheese. Bake for 15 minutes or until warmed through and the cheese is melted. Top with chopped tomatoes, cilantro and green onions if desired.
Recipe adapted from: https://reciperunner.com/southwest-spaghetti-squash-casserole/