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!
Serves:
Ingredients
- 2smallspaghetti squashes
- 2tspolive oil
- ⅛tspkosher salt
- black pepper,to taste
- 1⅓cupsenchilada sauce
- 1cupMexican cheese blend,part-skim shredded
- cilantro and scallions,chopped for garnish
Instructions
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Preheat oven to 400 degrees F.
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Line a baking sheet with parchment paper.
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Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands.
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Brush the inside of the squash with 2 teaspoons of olive oil and sprinkle lightly with salt and pepper.
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Place the squash face down on the baking sheet and bake for 45-50 minutes or until the flesh easily pierces with a fork.
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Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear.
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Spoon enough of the enchilada sauce mixture inside each squash bowl until almost full.
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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.
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Remove from the oven, sprinkle with cilantro and scallions and serve immediately!
Nutrition
- 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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