Saucy, Cheesy Butternut Squash Enchilada Boats

• 1 medium spaghetti squash, cut in half lengthwise, strands and seeds scooped out and discarded
• 2 tsp. olive oil
• salt & freshly ground black pepper
• 2/3 cup of your favorite Enchilada Sauce (I use Trader Joe's Enchilada Sauce)
• 1/4 tsp. garlic powder
• 1/4 tsp. chili powder
• 1/4 tsp. ground cumin
• 1/2 tsp. minced fresh cilantro
• 1 cup reduced fat Mexican blend cheese
• 3 green onions, white and light green parts only, chopped

Preheat oven to 400F.

Drizzle 1 tsp. olive oil on each half of the squash and brush to cover all of the inside flesh.  Sprinkle each half with salt and freshly ground black pepper.

Put flesh side down on a baking sheet lined with parchment  paper and bake for 40-50 minutes, until you can easily piece the flesh with a fork.  Set aside to slightly cool.

In a small bowl, combine the garlic, chili powder and cumin and mix well.

Once you're able to handle the squash without burning yourself, use a fork to mash the flesh inside of it's shell.   Sprinkle the spices and cilantro on each half.  Pour 1/3 cup enchilada sauce over the top, sprinkle each half with 1/2 cup shredded cheese and sprinkle with green onions.  Put back into the oven and cook for 10 minutes.

Enjoy!