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Spaghetti Squash Enchilada Bowls

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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!

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

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.

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.

Spaghetti Squash Enchilada Boats

More spaghetti squash recipes:

Spaghetti Squash Enchilada Bowls

4.90 from 28 votes
This insanely good Spaghetti Squash Enchilada Bowls are my favorite way to eat spaghetti squash. So easy to make, with just 5 ingredients!
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!
Prep: 5 mins
Cook: 1 hr
Total: 1 hr 5 mins
Yield: 4 servings
Serving Size: 1 bowl


  • 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


  • 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.
    roastted spaghetti squash
  • 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.
    Spaghetti Squash Enchilada Bowls
  • 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!

Last Step:

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Serving: 1 bowl, Calories: 183 kcal, Carbohydrates: 18.5 g, Protein: 10 g, Fat: 10 g, Saturated Fat: 0.5 g, Cholesterol: 15 mg, Sodium: 790 mg, Fiber: 3.5 g, Sugar: 6 g


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144 comments on “Spaghetti Squash Enchilada Bowls”

  1. Made for the first time tonight. Made the enchilada sauce also. Husband loves it. Will definitely bmake again.

  2. I made this recipe as a casserole and added taco seasoned ground beef. Was delicious. Only change would be that the squash was watery so I will dry it out next time before I do the final bake. We topped it with fresh cilantro, green onion, and avocado. Definitely will make again.

  3. Avatar photo
    Melissa Fowler

    After roasting do you scrape the inside of the squash so all the strands are separated from the underlying flesh and skin? or just scrape a little and leave most of the flesh intact to eat.

  4. You have converted me. I’ve tried spaghetti squash several ways and just couldn’t deal with it. This is fantastic. Thanks for all your wonderful recipes.

  5. Avatar photo
    Yvonne Williams

    I am on weight watchers and absolutely love your recipes and they help with my points to give me a variety to choose from and keep going.  Thank you so much!!!!

  6. I was never much of a veggie person, but I’ve been trying to eat a lot more of them and have been looking for new and fun recipes to try. I had never had spaghetti squash in my life until I found this recipe almost two years ago. This completely changed my view on squash! It was delicious and filling and I’ve made it several times. I’ve added some ground sausage and pulled chicken and no matter what I do to it it’s always a hit. I’ve had some issues cutting the squash in half, so I soften it a little in the microwave first before doing so.

  7. I just used this recipe for my very first experience with spaghetti squash! I won’t lie, I was skeptical of spaghetti squash before this. But this recipe totally quashed those fears! I modified the recipe to include pinto beans (0 points) and ground turkey (4-5 points), both of which I had leftover from making low-carb tacos yesterday! It was fantastic.

  8. Avatar photo
    Della McNamaraa

    Wonderful, the whole family loved it! It is a keeper. I added ground turkey 99% fat-free. It was great!!!!
    Tomorrow I am making the Shepherd’s Pie, Lightened up.

  9. This was SO good! I did add black beans and your embarrassingly easy salsa chicken, which increased the sp to 5, but no complaints here. It was amazing, and so were the leftovers! Thank you!

  10. Avatar photo
    Beverly J Ferguson

    Love this. I added the beans and corn you suggested and it was super delicious. And I really appreciate the new daily menus. It must be lots of extra work for you Gina but it has been a lifesaver since I joined Weight Watchers in January. 16 pounds down and much healthier with your help. Thank you!

  11. Avatar photo
    Suzanne Pitner

    Wowsa! We had these tonight and they are ah-mazing! I added some grilled, cubed chocken breast and some red bell pepper. My meat loving guys approved. Thanks for the fab recipes.

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  14. I add a little Cheri Ken taco spice to the spaghetti squash and put some cilantro in dish as it cooks and dice a jalapeño for some additional flavor and sprinkle on top of cheese. I made it this time as a casserole removing squash from the bowls. Also serve with a side of sour cream.