Southwest Spaghetti Squash Casserole | Command Cooking

Ingredients

• ***For the casserole:***
• 2 teaspoons olive oil
• 1/4 cup green onions, finely chopped
• 1 jalapeño, seeds removed and finely chopped
• 3/4 cup canned black beans, rinsed and drained
• 1/2 cup frozen corn, defrosted
• 1/2 pound chicken breasts, boneless and skinless, cooked and shredded
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon granulated garlic
• kosher salt, to taste
• ground black pepper, to tase
• 1 spaghetti squash, roasted and flesh scraped out with a fork into spaghetti-like strands
• 1 cup red enchilada sauce
• 1/2 cup Monterey Jack cheese, shredded
• ***Optional toppings:***
• tomatoes, to taste, chopped
• cilantro, to taste
• green onions, to taste