This recipe is a healthy and flavorful twist on traditional enchiladas. Instead of using tortillas, this recipe uses spaghetti squash as the base. The squash is roasted until tender and then mixed with a mixture of black beans, corn, and spices. The result is a satisfying and flavorful meal that is low in carbs and high in protein. To make this dish, start by roasting the spaghetti squash in the oven until it is tender. While the squash is roasting, mix together a filling made from black beans, corn, diced tomatoes, and spices. Once the squash is done, use a fork to scrape out the flesh and add it to a baking dish. Spoon the filling over the squash and top with shredded cheese. Bake in the oven until the cheese is melted and bubbly. Serve hot and enjoy!
