Ingredients

• 2 spaghetti squash (cut in half)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 red onion, sliced
• 2 cups cooked chicken breast (shredded)
• 2 cups canned black beans, rinsed and drained
• 1 tbsp taco seasoning (to taste, or a mix of chili powder, garlic powder, onion powder, cumin, salt, and pepper)
• 1.5 cups red enchilada sauce
• 1 cup shredded Mexican cheese (I used reduced fat)
• 2 tbsp cilantro
• 2 tbsp green onion, sliced