Vegetarian Enchilada Spaghetti Squash Boats - Kara Lydon | Kara Lydon

Ingredients

• 2 spaghetti squash, cut lengthwise and seeded
• 2 tablespoons olive oil, divided
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup diced yellow onion (approx 1/2 small onion)
• 1 green bell pepper, diced
• 1 garlic clove, minced
• 1 can black beans, rinsed
• 1 (4oz) can green chilis, drained
• 1 tablespoon chopped cilantro
• 1 cup shredded Mexican blend cheese (I used Pepperjack, Colby, and Monterey)
• Optional: Extra cilantro for garnish
• 1 tablespoon olive oil
• 1 tablespoon gluten-free all-purpose flour
• 2 tablespoons chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon oregano
• 1 cup vegetable stock
• 3 tablespoons tomato paste