Description
These Spaghetti Squash Enchilada Bowls are a delicious, low-carb alternative to traditional enchiladas, featuring roasted spaghetti squash filled with homemade enchilada sauce and melted Mexican cheese. Garnished with fresh cilantro and scallions, they offer a flavorful and satisfying meal perfect for a cozy dinner.
Ingredients
Scale
Spaghetti Squash
- 2 small spaghetti squashes
- 2 teaspoons olive oil
- 1/8 teaspoon kosher salt
- Black pepper, to taste
Filling and Toppings
- 1 1/3 cups homemade enchilada sauce
- 1 cup part-skim shredded Mexican cheese blend
- Chopped cilantro, for garnish
- Chopped scallions, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.
- Prepare the Squash: Line a baking sheet with parchment paper. Cut the spaghetti squashes in half lengthwise and use a spoon to remove the seeds and soft strands from the center.
- Season and Roast: Brush the inside of each squash half with olive oil, then sprinkle with kosher salt and black pepper. Place them cut-side down on the baking sheet and roast in the oven for 45-50 minutes, or until the flesh is tender and can be easily pierced with a fork.
- Scrape the Spaghetti Strands: Once roasted and cool enough to handle, use a fork to scrape the flesh inside the squash halves until it forms spaghetti-like strands.
- Fill with Sauce and Cheese: Spoon the homemade enchilada sauce evenly into each squash bowl until nearly full. Then, sprinkle the shredded Mexican cheese blend evenly on top.
- Bake to Melt Cheese: Transfer the filled squash bowls back to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.
- Garnish and Serve: Remove from the oven, sprinkle with chopped cilantro and scallions for freshness, and serve immediately.
Notes
- Your comments are helpful! If you’ve tried this Spaghetti Squash Enchilada recipe, please rate it and leave feedback below.
- Feel free to share photos of your dish on Instagram to get featured on the author’s stories.
- Try using different types of cheese or adding cooked beans or chicken for extra protein.
- Make sure not to overcook the squash to avoid mushy strands.
Nutrition
- Serving Size: 1/2 squash bowl (about 1 cup)
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg
