Spaghetti Squash Enchiladas

1. Preheat the oven to 375 F.

2. Using a sharp knife, cut the spaghetti squash in half and scoop out the seeds.

3. Using a metal spoon, scrape out the spaghetti squash flesh by running the spoon down the inside of the squash. It should be easy to get out and it will come out in small pieces.

4. Scrape until you have about 3 cups of squash.

5. Heat a large saucepan over medium heat and add the olive oil. Then add the spaghetti squash and a pinch of salt. Cook for about 10 minutes, until spaghetti squash is soft and tender.

6. Add the black beans, corn, and green chilies to the pan.

7. Then add the spices and a dash of salt and pepper.

8. Cook mixture until everything is heated through. Remove from heat.

9. Pour 3/4 cup of enchilada sauce into the bottom of a 9×12 baking dish.

10. Warm the corn tortillas in a saucepan over medium heat or in the microwave, just until softened.

11. Fill each tortilla with about 2/3 cup of filling, roll, and place in the baking dish edge side down.

12. Repeat until you have all of your tortillas filled.

13. Pour about 1 1/4 cup of enchilada sauce over the top of the enchiladas.

14. Sprinkle cheese over the top.

15. Place in the preheated oven and bake for about 20-25 minutes, until heated through and cheese is melted.

16. Garnish with cilantro leaves, if desired.