A perfect idea to spice up a gluten-free meal!
Recipe By: Taste and Tell Blog.Org
Ingredients:
- 1 medium spaghetti squash
- ½ c black beans, drained and rinsed
- ½ c corn, defrosted if frozen
- 1 can (10 oz) mild enchilada sauce
- ½ c sour cream
- ½ c shredded Monterey Jack cheese
- 2 tsp taco seasoning
- Optional toppings: cilantro and avocado
Directions:
- Cut the squash in half lengthwise with a sharp knife. Scrape out the seeds and discard. Place the squash halves cut side up in a microwave safe dish. Add about 1/2 inch of water to the dish and cover with plastic wrap. Microwave on high until the squash is soft, about 10 minutes. Remove and let cool slightly, then with a fork, scrape the strings from the flesh of the squash.
- Turn the oven broiler on high.
- In a bowl, stir together black beans, corn, and enchilada sauce. Add sour cream, cheese and taco seasoning. Pour half of the mixture into each of the squash halves and gently pull up on the spaghetti squash strings to combine the sauce with the squash as much as possible. Place on a baking sheet and broil until heated through and the cheese is starting to melt.
- Top with additional cilantro and diced avocado.