Spaghetti Squash Enchilada Bowls
These easy and healthy vegetarian spaghetti squash enchilada bowls are made with enchilada sauce, beans, and cheese for a lighter, flavorful meal.
Servings: 4 servings
Ingredients
- 1 medium spaghetti squash
- olive oil spray
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1, 15.5-ounce can of red enchilada sauce
- 1/2 cup black beans rinsed and drained
- 3/4 cup light shredded cheddar cheese or light Mexican cheese blend
- 2 green onions sliced
- 2 tablespoons fresh cilantro chopped
Instructions
- Carefully cut the spaghetti squash in half lengthwise and use a spoon to scrape out the seeds.
- Line a baking sheet with parchment paper. Lightly spray with olive oil and season with salt and pepper. Place the squash cut side down on the baking sheet and bake at 400°F for 45 to 50 minutes, or until tender.
- Once done, let the squash cool slightly. Use a fork to scrape the squash into strands, leaving it in the squash shells.
- Spoon the enchilada sauce mixture into each squash bowl until almost full. Mix in the black beans.
- Top evenly with the cheese, then return the squash to the oven and bake for another 10-15 minutes, until the cheese is melted and the sauce is heated through.
- Remove from the oven, sprinkle with green onions and cilantro, and serve.
Video
Notes
- Bean Options: You can add more black beans or swap in pinto beans if you prefer.
- High-Protein Option: You can make this recipe higher in protein by adding fully cooked shredded rotisserie chicken, our slow-cooker shredded chicken, or fully cooked ground turkey.
- Optional Add-Ins: Add corn, sautéed onions, or other vegetables for even more flavor.
Nutrition
Calories: 150kcal | Carbohydrates: 19g | Protein: 9g | Fat: 4.5g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 380mg | Fiber: 4g | Sugar: 6g