For the enchilada boats:
2 spaghetti squash, cut lengthwise and seeded
2 tsp. olive oil
⅛ tsp. salt
⅛ tsp. pepper
½ cup yellow onion, diced
½ cup red and green peppers, diced
½ cup green zucchini, diced
½ cup carrots, diced
1 cup kale, chopped
1 clove garlic, minced
1 can black beans, rinsed
1 can (4 oz.) jalapeño peppers, drained
1 tbsp. chopped cilantro
1 tbsp. chopped parsley
1 cup shredded Mexican mixed cheese
Preheat oven to 425 ºF/215 ºC.
Brush spaghetti squash with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place squash cut side down on a baking sheet and bake for 60 minutes or until squash is tender.
In a large sauté pan, add olive oil over medium heat. Add onion and bell pepper and cook for 5 to 7 minutes or until onion is translucent. Add garlic and cook for another minute, or until garlic is fragrant. Stir in beans and peppers and cook until heated through.
When squash is ready, scrape with a fork to create long strands.
Pour black bean mixture into squash boats. Top with cheese and place under the broiler for a few minutes, until cheese is melted and slightly crispy. Top with enchilada sauce.
For enchilada sauce:
1 tbsp. olive oil
1 tbsp. gluten-free all-purpose flour
2 tbsp. chili powder
1/2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. oregano
1 cup vegetable stock
3 tbsp. tomato paste
In a medium saucepan, heat olive oil over medium heat. Whisk in flour until thickened. Stir in chili powder, cumin, garlic powder, salt and oregano.
Slowly pour in vegetable broth and whisk in tomato paste until lumps disappear.
Reduce heat and simmer for 10 to 15 minutes or until sauce thickens.
Pour sauce over spaghetti squash enchilada boats.