Spaghetti Squash Enchilada Bowls

8 80 437
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 5 min 4
Spaghetti Squash Enchilada Bowls
Health Highlights


2 squash Spaghetti squash
2 tsp Extra virgin olive oil
1 dash Kosher salt
1 dash Black pepper (to taste)
1 1/3 cup Enchilada sauce, canned (preferably homemade)
1 cup Sargento Mexican Cheese Blend, reduced fat
4 tbsp Cilantro (coriander) (for garnish - 1 tbsp. per serving)
4 stalk(s) Green onion (for garnish - 1 stalk chopped per serving)


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 facedown 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!

Nutrition Facts

Per Portion

Calories 437
Calories from fat 122
Calories from saturated fat 12.5
Total Fat 13.5 g
Saturated Fat 1.4 g
Trans Fat 0 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 2.1 g
Cholesterol 16.8 mg
Sodium 907 mg
Potassium 1028 mg
Total Carbohydrate 70 g
Dietary Fiber 10.1 g
Sugars 1.6 g
Protein 14.1 g

Dietary servings

Per Portion

Vegetables 17.4

Energy sources