Spaghetti Squash Enchilada Bowls

Spaghetti Squash Enchilada Bowls – my new favorite way to eat spaghetti squash, just a few ingredients used to make this low-carb dish!

Enchiladas are a staple in my home, I always make a double batch of enchilada sauce when I make my chicken enchiladas and freeze the rest for quick future enchilada nights. Yes, you can buy it premade in the store, but trust me it’s SO much better from scratch.

Spaghetti Squash Enchilada Bowls – my new favorite way to eat spaghetti squash, just a few ingredients used to make this low-carb dish!

I had the idea to make these enchilada spaghetti squash boats with the extra sauce I had – best idea I had in a long time. They were so easy to make, with just a few ingredients. I made these meatless because quite frankly, they were filling and didn’t need much but why not add ground beef or chicken. You can even throw in some beans or corn. Enjoy!

Spaghetti Squash Enchilada Bowls – my new favorite way to eat spaghetti squash, just a few ingredients used to make this low-carb dish!



Spaghetti Squash Enchilada Bowls
Servings: 4 • Serving Size: 1 bowl • WW Points+: 5 • Smart Points: 4
Calories: 183 • Fat: 10 g • Sat Fat: 0.5 g • Protein: 10 g • Carb: 18.5 g • Fiber: 3.5 g 

Sugar: 6 g • Sodium: 790 mg • Cholesterol: 15 mg

Ingredients:
  • 2 small spaghetti squash
  • 2 teaspoons olive oil
  • 1/8th tsp kosher salt
  • black pepper, to taste
  • 1 1/3 cups homemade enchilada sauce (see here)
  • 1 cup part-skim shredded Mexican cheese blend
  • chopped cilantro and scallions for garnish
Directions:
Preheat oven to 400F degrees. Line a baking sheet with parchment paper (or two if they don’t fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Brush the inside of the squash with 2 teaspoons of olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 45-50 minutes or until the flesh easily pierces with a fork.
Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon enough of the enchilada sauce mixture inside each squash bowl until almost full. 
Top evenly with the cheese and transfer them to the oven and bake another 15 minutes, until the cheese is melted and the sauce is hot. Remove from the oven, sprinkle with cilantro and scallions and serve immediately!