Spaghetti Squash Enchilada Bowls

Ingredients:Spaghetti Squash Enchilada Boats-3

  • 2 small spaghetti squash
  • 2 teaspoons olive oil
  • 1/8th tsp kosher salt
  • black pepper, to taste
  • 1 1/3 cups homemade enchilada sauce
  • 1 cup part-skim shredded mozzarella cheese
  • chopped cilantro and scallions for garnish

For the enchilada sauce:

  • 2 garlic cloves, minced
  • 1-1/2 cups tomato sauce
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 3/4 cup reduced sodium chicken broth
  • kosher salt and fresh pepper to taste

Directions:

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.

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