JALAPEÑO & BLACK BEAN SPAGHETTI SQUASH BOATS
(Makes 4 Meals)
- 2 Spaghetti Squash
- Extra Virgin Olive Oil
- 1 Tablespoon coconut oil
- 1 Yellow onion, chopped
- 2 Cloves Garlic, minced
- 5 cups Fresh Baby Spinach
- 2 cans (14.5 oz) Roasted Tomatoes with Green Chiles
- 2 cans Black Beans
- 2 Tbsp Ground Cumin
- 1/2 Tbsp Sea Salt
- Ground Black Pepper
- 4 ounces Goat Cheese, crumbled
- Sliced Jalapeño (optional, garnish)
Preheat the oven to 400F and line baking sheet with foil or parchment paper. Carefully cut the spaghetti squash in half, scoop out the seeds in the center and discard. Brush sides with EVOO + Sea Salt + Pepper. Place the squash halves face-down on the lined baking sheet. Bake for 45-55 minutes, or until the light brown spots begin to appear on the skin of the squash. Remove from the oven and set aside to cool slightly.
While the squash is cooking, pour the 2 cans of roasted tomatoes and green chiles (including the liquid) into a blender and add in the ground cumin and salt. Blend until smooth and set aside.
Melt the coconut oil in a large pot over medium heat and sauté the onion until the onion is tender. Add in the garlic and spinach, and stir until the spinach is wilted. Add black beans and stir.
Use a fork to scrape the cooked spaghetti squash flesh into pot and pour the enchilada sauce over the top. Stir well until everything is heated through, season to taste, and then divide the spaghetti squash mixture between the shells of the spaghetti squash arranged cut-side-up on a baking sheet.
Top each serving with crumbled goat cheese, and place in over to heat through for 5-6 minutes. Serve Warm!!
Recipe Inspired by Detoxinista