Spaghetti Squash Enchilada Skålar

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1. 1
   Preheat oven to 400F degrees.
2. 2
   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.
3. 3
   Brush the inside of the squash with 2 teaspoons of olive oil and sprinkle lightly with salt and pepper. Place the squash face down on the baking sheet and bake for 45-50 minutes or until the flesh easily pierces with a fork.
4. 4
   Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear.
5. 5
   Spoon enough of the enchilada sauce mixture inside each squash bowl until almost full.
6. 6
   Top evenly with the cheese and transfer them to the oven and bake another 15 minutes, until the cheese is melted and the sauce is hot.
7. 7
   Remove from the oven, sprinkle with cilantro and scallions and serve immediately!