Spaghetti Squash Enchilada Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted spaghetti squash tossed with enchilada sauce and melted cheese in a quick five-ingredient bowl. Hearty comfort food that is gluten-free and suitable as a vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 small spaghetti squashes
- 2 teaspoons olive oil
- 1/8 teaspoon kosher salt
- black pepper (to taste)
- 1 1/3 cups homemade enchilada sauce (see here)
- 1 cup part-skim shredded Mexican cheese blend
- chopped cilantro and scallions for garnish
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 1h
- Sodium
- 831mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 784mg
- Calcium
- 482mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 831MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.