Ingredients
The following ingredients have 4 Servings
- 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
