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Spaghetti Squash Enchilada Bowls

kept byhawk206
recipe bySkinny Taste
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Ingredients: 

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

For the enchilada sauce:

2 garlic cloves, minced
1-2 tbsp chipotle chilis in adobo sauce
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


 

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