Spaghetti Squash Enchilada Bowls
| 8 | 80 | 437 | | Ingredients | Minutes | Calories | | Prep | Cook | Servings | | 15 min | 1 h 5 min | 4 | | 2 squash | Spaghetti squash | | 2 tsp | Extra
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Ingredients
- 2 squash Spaghetti squash
- 2 tsp Extra virgin olive oil
- 1/8 tsp Kosher salt
- 1 dash Black pepper
- 1 1/3 cup Enchilada sauce, canned
- 1 cup Sargento Mexican Cheese Blend, reduced fat
- 4 tbsp Cilantro (coriander)
- 4 stalk(s) Green onion
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