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Vegetarian Enchilada Stuffed Spaghetti Squash

From the kitchen of cookincanuck.com
  • 2018 minutes
  • Serves 4

INGREDIENTS

2

small (2 lb. each) spaghetti squash

2 tsp

olive oil

1

yellow onion, chopped

1

red bell pepper, diced

2

garlic cloves, minced

1 tsp

cumin

1 14 ounce can

black beans (drained & rinsed)

1 cup

frozen corn kernels, defrosted

1 3/4 cups

enchilada sauce

1/2 tsp

salt, or to taste

1/2 tsp

ground pepper, or to taste

2/3 cup

grated Monterey Jack cheese

3 tbsp

minced cilantro