Spaghetti Squash Enchilada Bowls
User Reviews
4.9
Spaghetti Squash Enchilada Bowls
Description
Spaghetti Squash Enchilada Bowls consist of spaghetti squash halved and baked until tender, with seeds removed to create natural bowls. After roasting, the squash strands are scraped out to resemble spaghetti. These strands are then filled with a generous amount of enchilada sauce and sprinkled with a part-skim Mexican shredded cheese blend. The stuffed squash halves bake again to melt the cheese and heat the sauce through.
The baked spaghetti squash provides a slightly nutty flavor and a stringy, tender texture that contrasts with the rich, savory enchilada sauce. Topping with fresh cilantro and chopped scallions adds brightness and an herbal note to each bowl.
These bowls can be served as a main dish, offering a vegetable-based, gluten-free alternative to traditional enchilada preparations. The individual serving size makes it convenient for meals or gatherings.
The baking time ensures the squash is fully cooked and the cheese is melted and bubbly. Light seasoning with salt and pepper before baking enhances the natural squash flavor. Using parchment paper helps with easy cleanup.
Ingredients
- 2 small spaghetti squash plural
- 2 teaspoons olive oil
- 1/8 teaspoon kosher salt
- black pepper (to taste)
- 1 1/3 cups enchilada sauce see here, homemade
- 1 cup Mexican cheese part-skim shredded blend
- cilantro chopped, for garnish
- scallion chopped, 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
- Encourage rating and feedback to improve this recipe and share variations from your own experience.
- Sharing photos on social media can connect you with others who enjoy this dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 183kcal | 9% |
| Carbohydrates | 18.5g | 6% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 0.5g | 3% |
| Cholesterol | 15mg | 5% |
| Sodium | 790mg | 33% |
| Fiber | 3.5g | 14% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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