Recipe: Squash Enchilada Boats
								PREP TIME
				Squash Enchilada Boats		WW
				INGREDIENTS	DIRECTIONS			COOK TIME
				1 spaghetti squash	Step 1:  Heat oven to 400 degrees.  Cut squash in half vertically, then use a spoon to scoop out the insides.  Place parchment paper on large baking sheet and place cut side down, cook 40-50 min until tender.
				1 tsp olive oil
				1/3 cup onion, diced
				15 oz can black beans, drained and rinsed	Step 2:  Remove from oven, let cool for a few minutes, then use a fork to scrape out the spaghetti noodles.  In a large skillet, heat 1/2 tsp olive oil, onion, and green peppers.  Cook until tender.  Add the beans, corn, spaghetti squash, spices, salt, and pepper and enchilada sauce.  Mix well then scoop into squash shells.			YIELD
				1/2 cup corn
				1/2 cup diced green chilies
				1 tsp salt	Step 3:  Sprinkle the top with cheese and bake until bubbling and cheese is melted.
				1/4 tsp black pepper
				1 tsp ground cumin
				1 tsp paprika
				1 tsp garlic powder
				1 tsp onion powder
				1 1/2 cups enchilada sauce
				2 oz grated cheddar cheese
				Avocado
				onion
				tomato
	RECIPE TAGS
	ww, Mexican, enchilada, squash