Enchilada-Style Spaghetti Squash with Black Beans
Uncooked spaghetti squash
2 medium, about 2 1/2 pounds each
Canned low sodium black beans
1½ cup(s), rinsed and drained
Canned enchilada sauce
1⅓ cup(s), red variety
Shredded reduced-fat Mexican-style cheese
¼ cup(s), thinly sliced
- Preheat the oven to 425°F. Line a sheet pan with foil.
- Cut each squash in half lengthwise; scoop out and discard the seeds and membranes. Coat the cut sides of the squash halves with cooking spray and sprinkle evenly with the salt and black pepper. Arrange the squash halves, cut side down, on the prepared pan. Bake until tender when pierced with a knife, 30 to 35 minutes.
- Remove the squash from the oven and reduce the heat to 375°F. Turn the squash over; scrape with a fork into spaghetti-like strands, leaving the strands inside the squash shells. Divide the beans evenly among the squash shells. Spoon ⅓ cup enchilada sauce into each squash shell; sprinkle ⅓ cup cheese over each. Bake until the cheese melts, 10 to 12 minutes. Remove from the oven; sprinkle with the scallions.
- Serving size: 1 filled squash half