Spaghetti Squash Enchilada Bowls
Spaghetti squash is a versatile vegetable that you won't want to miss out on this fall. It's spaghetti-like strands are a blank canvas for any sauce, meat, or fish and it is high in antioxidants and fiber. Try these enchilada bowls for a quick lunch or satisfying side dish.
Ingredients
- 1 medium spaghetti squash
- 1 cup canned black beans rinsed and drained
- 1 red bell pepper chopped
- 2/3 cup enchilada sauce
- 1/2 cup shredded cheese cheddar or jack cheese
- 1 tbsp olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Cut spaghetti squash in half the long way and scoop out the seeds.
- Place on a baking sheet cut side up. Pour or brush the inside with olive oil, sprinkle with salt and pepper. Bake for 40 minutes.
- Halfway through baking, divide chopped bell pepper and place inside spaghetti squash. Continue baking for 20 minutes.
- Take the spaghetti squash out of the oven and let cool for 10 minutes. With a fork, scrape the spaghetti squash flesh to release the “spaghetti”. Add black beans, enchilada sauce and sprinkle the top with cheese. Place under the broiler until cheese is melted, about 2-3 minutes.
- Top with avocado, sour cream, salsa, or hot sauce and enjoy!
Tried this recipe?Let us know how it was!
