Spaghetti Squash Enchilada Bowls

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

Ever wonder what to put on your roasted spaghetti squash? I had the idea to use my leftover enchilada sauce to make these enchilada spaghetti squash boats – best idea I 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.

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

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!

But if you want a few more ways to enjoy them:

  • Why not add ground beef or turkey taco meat on top!
  • Add some shredded leftover chicken to them.
  • Keep them vegetarian by adding some canned black beans and corn. Enjoy!

Here’s a few other spaghetti squash recipes I think you will love:

Spaghetti Squash Enchilada Bowls – my new favorite way to eat spaghetti squash, just a few ingredients used to make this low-carb dish!
5
5 / 5 ()
Did you make this recipe?

Spaghetti Squash Enchilada Bowls

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!

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:

  1. Preheat oven to 400F degrees.
  2. 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.
  3. 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.
  4. Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear.
  5. Spoon enough of the enchilada sauce mixture inside each squash bowl until almost full.
  6. 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.
  7. Remove from the oven, sprinkle with cilantro and scallions and serve immediately!

Nutrition Information

Yield: 4 servings, Serving Size: 1 bowl

  • Amount Per Serving:
  • Freestyle Points: 3
  • Points +: 5
  • Calories: 183 calories
  • Total Fat: 10g
  • Saturated Fat: 0.5g
  • Cholesterol: 15mg
  • Sodium: 790mg
  • Carbohydrates: 18.5g
  • Fiber: 3.5g
  • Sugar: 6g
  • Protein: 10g
All images and text ©