Spaghetti Squash Enchilada Bowls
4 Servings | 1 Hour 10 Minutes Cook Time
NUTRIENTS
- Calories: 200
- Protein: 10g
- Fat: 10g
- Carbs: 17g
- Fiber 5g
- Sugar 5g
- Sodium: 450mg
- Calories: 7
INGREDIENTS
- 2 small spaghetti squash
- 2 teaspoons olive oil
- 1/8 teaspoon kosher salt
- Black pepper, to taste
- 1 1/3 cups enchilada sauce
- 1 cup part-skim shredded Mexican cheese blend
- Chopped cilantro and scallions for garnish
DIRECTIONS
PREPARING THE SQUASH:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper (or use two if necessary).
- Cut the squash in half lengthwise and remove the seeds and soft strands using a spoon.
- Brush the inside of the squash with olive oil and season lightly with salt and pepper.
- Place the squash halves face down on the prepared baking sheet. Bake for 45-50 minutes, or until the flesh easily pierces with a fork.
ASSEMBLING THE ENCHILADAS
- Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear.
- Spoon the enchilada sauce mixture inside each squash bowl until almost full.
- Top evenly with the shredded cheese.
- Transfer the squash back to the oven and bake for another 15 minutes, or until the cheese is melted and the sauce is hot.
- Remove from the oven, sprinkle with chopped cilantro and scallions, and serve immediately!
RETURN TO RECIPES 