Description
This insanely good Spaghetti Squash Enchilada Bowls are my favorite way to eat spaghetti squash. So easy to make, with just 5 ingredients!
Yield: 4servings | Serving Size: 1bowl
Ingredients
2smallspaghetti squashes
2teaspoonsolive oil
1/8teaspoonkosher salt
black pepper, to taste
1 1/3cupshomemade enchilada sauce, see here
1cuppart-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.
