Spaghetti Squash Enchilada Bowl

spaghetti squash, spaghetti squash enchilada bowl, recipe

I tried this the other day and it was so good!! In addition to the recipe I also topped with home made guac and salsa! Yum!

INGREDIENTS:

  • 2 small spaghetti squash
  • 2 teaspoons olive oil
  • 1/8th teaspoon Himalayan salt 
  • black pepper to taste
  • 1 Cup shredded Mexican Cheese (I used dairy free almond milk cheese)

DIRECTIONS:
  1. Pre-heat oven to 400 degrees F
  2. Cut squash in half length wise and use spoon to scrape out seeds 
  3. Brush the inside of squash with olive oil and sprinkle lightly with salt and pepper
  4. Place the squash face down on a baking sheet and bake for 40-45 minutes.
  5. Once the squash is cool enough to handle use a fork to scrape the inside so that the spaghetti like strands appear. 
  6. Spoon enchilada sauce mixture into the squash so that it is almost full
  7. Top evenly with cheese and transfer back into the oven until the cheese is melted.
  8. Remove from the oven and top with whatever other toppings you would like! 

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