Spaghetti Squash Enchilada Bowls

This insanely good Spaghetti Squash Enchilada Bowls are my favorite way to eat spaghetti squash. So easy to make, with just 5 ingredients!

This insanely good Spaghetti Squash Enchilada Bowls are my favorite way to eat spaghetti squash. So easy to make, with just 5 ingredients!
Spaghetti Squash Enchilada Bowls

Ever wonder what to put on your roasted spaghetti squash? I came up with the idea to use my leftover enchilada sauce to make these enchilada spaghetti squash boats – best idea I’ve had in a long time!

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

Insanely good Spaghetti Squash Enchilada Bowls are my favorite way to eat spaghetti squash!

These boats are so easy to make, with just 5 ingredients. I made them meatless because quite frankly, they were filling and didn’t need much – they were perfect as is! They are also low-carb, so this dish is a win win in my book! Although you can make this quicker in the microwave, I highly recommend using the oven method instead for less watery, perfect results.

These are perfect as is, but here’s a few more ways to enjoy them!

Spaghetti Squash Variations

  • Ground meat – Why not add ground beef or turkey taco meat on top!
  • Chicken – add some shredded leftover chicken from a rotisserie chicken for more protein.
  • Vegetarian option – load them up with some canned black beans and corn.

Insanely good Spaghetti Squash Enchilada Bowls are my favorite way to eat spaghetti squash!

More spaghetti squash recipes:

This insanely good Spaghetti Squash Enchilada Bowls are my favorite way to eat spaghetti squash. So easy to make, with just 5 ingredients!
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Spaghetti Squash Enchilada Bowls

3
Freestyle Points
183
Calories
Prep Time: 5 mins
Cook Time: 1 hr
Total Time: 1 hr 5 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American
This insanely good Spaghetti Squash Enchilada Bowls are my favorite way to eat spaghetti squash. So easy to make, with just 5 ingredients!

Ingredients

  • 2 small spaghetti squashes
  • 2 teaspoons olive oil
  • 1/8 teaspoon 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

Instructions

  • 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 face down 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!

Nutrition

Serving: 1bowl, Calories: 183kcal, Carbohydrates: 18.5g, Protein: 10g, Fat: 10g, Saturated Fat: 0.5g, Cholesterol: 15mg, Sodium: 790mg, Fiber: 3.5g, Sugar: 6g
Freestyle Points: 3
Points: +5
Keywords: baked spaghetti squash, best spaghetti squash recipe, Spaghetti Squash Enchilada Bowls, spaghetti squash enchiladas