Spaghetti Squash Enchilada Bowls

Step 1

Preheat oven to 400F degrees.

Step 2

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.

Step 3

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.

Step 4

Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear.

Step 5

Spoon enough of the enchilada sauce mixture inside each squash bowl until almost full.

Step 6

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.

Step 7

Remove from the oven, sprinkle with cilantro and scallions and serve immediately!