Spaghetti Squash Enchilada Bowls Recipe

Spaghetti Squash Enchilada Bowls Recipe

How To Make Spaghetti Squash Enchilada Bowls Recipe

You’re missing out on a deliciously healthy spaghetti squash if you haven’t tried this recipe. It’s easy to assemble and takes only 5 ingredients to make!

Preparation: 5 minutes
Cooking: 1 hour
Total: 1 hour 5 minutes



  • 2smallspaghetti squashes
  • 2tspolive oil
  • tspkosher salt
  • black pepper,to taste
  • 1⅓cupsenchilada sauce
  • 1cupMexican cheese blend,part-skim shredded
  • cilantro and scallions,chopped for garnish


  1. Preheat oven to 400 degrees F.

  2. Line a baking sheet with parchment paper.

  3. Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands.

  4. Brush the inside of the squash with 2 teaspoons of olive oil and sprinkle lightly with salt and pepper.

  5. Place the squash face down on the baking sheet and bake for 45-50 minutes or until the flesh easily pierces with a fork.

  6. Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear.

  7. Spoon enough of the enchilada sauce mixture inside each squash bowl until almost full.

  8. 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.

  9. Remove from the oven, sprinkle with cilantro and scallions and serve immediately!


  • Calories: 235.46kcal
  • Fat: 14.31g
  • Saturated Fat: 6.89g
  • Trans Fat: 0.39g
  • Monounsaturated Fat: 4.50g
  • Polyunsaturated Fat: 1.08g
  • Carbohydrates: 18.18g
  • Fiber: 3.91g
  • Sugar: 9.64g
  • Protein: 10.38g
  • Cholesterol: 33.66mg
  • Sodium: 933.31mg
  • Calcium: 262.95mg
  • Potassium: 213.27mg
  • Iron: 1.14mg
  • Vitamin A: 105.09µg
  • Vitamin C: 5.50mg
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