This insanely good Spaghetti Squash Enchilada Bowls are my favorite way to eat spaghetti squash. So easy to make, with just 5 ingredients!
Yield: 4 servings
4.85 from 19 votes

Spaghetti Squash Enchilada Bowls

Prep Time: 5 mins
Cook Time: 1 hr
Total Time: 1 hr 5 mins
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
Blue Smart Points: 3
Green Smart Points: 3
Purple Smart Points: 3
Points +: 5