Spaghetti Squash Enchilada
This Spaghetti Squash Enchilada is a simple, flavorful twist on a classic enchilada dish. Roasted spaghetti squash creates a tender, slightly sweet base that perfectly absorbs the bold, smoky flavors of enchilada sauce.
Servings: 2
Calories: 270kcal
Equipment
- Baking Sheet
- Measuring Cups and Spoons
- Cheese Grater
Ingredients
- 1 spaghetti squash halved and seeds removed
- 1 teaspoon extra virgin olive oil
- ¼ teaspoon sea salt
- ⅓ cup enchilada sauce or more
- ⅓ cup marble cheese or more
Instructions
- Preheat oven to 400F.
- Cut each squash in half, scoop out the seeds, and rub oil on the edges and inside.
- Sprinkle each squash with salt and flip upside-down on a baking sheet for 45-60 minutes depending on the size of the squash. The inside should be able to pierce easily with a fork.
- Carefully loosen strands of squash with a fork and add sauce and cheese.
- Broil until cheese is melted.
- Garnish and serve.
Notes
- When shopping for a squash, look for one that’s firm, heavy, and free from soft spots.
- Spaghetti squash comes in all different sizes, so you will need closer add extra time for larger ones to ensure they are cooked throughout.
- Use a fork to fluff up the strands gently without breaking the skin.
- Add shredded or ground chicken, turkey, or beef, tofu or black beans for a higher protein meal.
Nutrition
Calories: 270kcal | Carbohydrates: 37g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 852mg | Potassium: 549mg | Fiber: 8g | Sugar: 16g | Vitamin A: 1065IU | Vitamin C: 11mg | Calcium: 262mg | Iron: 2mg
