Spaghetti Squash Enchilada Bowls
These incredibly delicious Spaghetti Squash Enchilada Bowls are my top pick for enjoying spaghetti squash. They come together effortlessly with only five simple ingredients!
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Ingredients
- 2 small spaghetti squashes
- black pepper
- 1 1/3 cups homemade enchilada sauce
- 1 cup part-skim shredded Mexican cheese blend
- chopped cilantro and scallions for garnish
- 2 teaspoons olive oil
- 1/8 teaspoon kosher salt
Instructions
- 1
Begin by preheating your oven to 400°F (204°C).
- 2
Prepare a baking sheet by lining it with parchment paper (or use two sheets if needed). Slice the squash in half lengthwise and, using a spoon, carefully remove the seeds along with the soft yellow strands inside.
- 3
Drizzle 2 teaspoons of olive oil inside each half of the squash, then season lightly with salt and pepper. Position the squash halves cut-side down on the prepared baking sheet and roast in the oven for 45 to 50 minutes, or until the flesh can be easily pierced with a fork.
- 4
After the squash has cooled enough to handle, take a fork and gently scrape the flesh to create the spaghetti-like strands.
- 5
Fill each squash half generously with the enchilada sauce mixture, almost to the brim.
- 6
Evenly distribute the cheese on top, then place the filled squash back in the oven to bake for an additional 15 minutes, or until the cheese is bubbly and the sauce is heated through.
- 7
Once finished, take them out of the oven, garnish with fresh cilantro and scallions, and serve right away!
Nutrition Information
Notes & Tips
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