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