Vegetarian Enchilada Spaghetti Squash Boats

• Vegetarian
• Gluten free

• Produce

  • 1 can Black beans
  • 1 tbsp Cilantro
  • 1 Garlic clove
  • 1/4 tsp Garlic powder
  • 1 Green bell pepper
  • 1 (4oz can Green chilis
  • 1/8 tsp Oregano
  • 2 Spaghetti squash, cut
  • 1/2 cup Yellow onion

• Canned Goods

  • 3 tbsp Tomato paste
  • 1 cup Vegetable stock

• Baking & Spices

  • 2 tbsp Chili powder
  • 1 tbsp Gluten free all purpose flour
  • 1/8 tsp Pepper
  • 3/8 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1 cup Mexican-blend cheese

Found on karalydon.com

Ingredients

• 2 spaghetti squash, cut lengthwise and seeded
• 2 tablespoons olive oil, divided
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup diced yellow onion (approx 1/2 small onion)
• 1 green bell pepper, diced
• 1 garlic clove, minced
• 1 can black beans, rinsed
• 1 (4oz) can green chilis, drained
• 1 tablespoon chopped cilantro
• 1 cup shredded Mexican blend cheese (I used Pepperjack, Colby, and Monterey)
• Optional: Extra cilantro for garnish
• 1 tablespoon olive oil
• 1 tablespoon gluten-free all-purpose flour
• 2 tablespoons chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon oregano
• 1 cup vegetable stock
• 3 tablespoons tomato paste

Directions

• Preheat oven to 425 degrees.
• Brush spaghetti squash with one tablespoon olive oil and sprinkle with salt and pepper. Place squash cut side down on a baking sheet and bake for 60 minutes, or until squash is tender.
• Meanwhile, make the enchilada sauce and start preparing your filling.
• In a large sauté pan, add olive oil over medium heat. Add onion and bell pepper and cook for 5-7 minutes, or until onion is translucent. Add garlic and cook another minute, or until garlic is fragrant. Stir in beans and chilis and cook until heated through.
• When squash is ready, scrape with a fork to create long strands.
• Spoon black bean mixture into squash boats. Top with cheese and place under the broiler for few minutes, until cheese is melted and slightly crispy. Top with enchilada sauce.
• Optional: Garnish with extra cilantro.
• In a medium saucepan, heat olive oil over medium heat. Whisk in flour until thickened. Whisk in chili powder, cumin, garlic powder, salt and oregano.
• Slowly pour in vegetable stock and whisk in tomato paste until lumps disappear.
• Reduce heat and simmer for 10-15 minutes, or until sauce has thickened.
• Spoon sauce over enchilada spaghetti squash boats.