Southwest Spaghetti Squash Casserole

INGREDIENTS

spaghetti squash, roasted and flesh scraped out with a fork into spaghetti-like strands

2 tsp

olive oil

1/4 cup

finely chopped green onions

jalapeño, seeds removed and finely chopped

3/4 cup

black beans (canned), rinsed and drained

1/2 cup

frozen corn, defrosted

1/2 lb

boneless skinless chicken breasts, cooked and shredded

1 tsp

chili powder

1 tsp

ground cumin

1/4 tsp

granulated garlic

Kosher salt and fresh ground black pepper

1 cup

red enchilada sauce

1/2 cup

shredded Monterey Jack cheese

Chopped tomatoes, cilantro and green onions for toppings (optional)