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Spaghetti Squash Enchilada Bowls

4.91 from 42 votes

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

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Yield: 4 servings

Course: Dinner

Cuisine: American

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!

Notes

Your comments are helpful!! If you’ve tried this Spaghetti Squash Enchilada recipe or any other recipe on Skinnytaste, don’t forget to rate the recipe and leave me a comment below! I would love to hear your thoughts, variations and feedback. And if you took some photos of it, share it with me on Instagram so I can re-share on my stories!

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

- WW Points: 5

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