Spaghetti Squash Burrito Bowls

A healthy, vegetarian spaghetti squash recipe with a Mexican-inspired filling.

Course Dinner, Main Course

Cuisine Mexican

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 612kcal

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Slice the spaghetti squash in half and remove the seeds. Rub olive oil, salt, and pepper on the flesh and place each half cut side down on the baking sheet. Bake for 30-45 minutes (cook time depends on the size of your squash), or until the squash is tender and you can pull the flesh away from the skin with a fork. Reserve the skins for later.
In a large skillet, heat the olive oil over medium heat and add the garlic, red onion, and bell pepper. Cook for ~5 minutes, or until the veggies are slightly soft. Add the beans and corn, and stir in the chili powder, cumin, and pepper. Cook for 1-2 more minutes.
When the spaghetti squash is finished cooking, add it to a large mixing bowl with the veggie and bean filling. Add in the salsa verde and stir. Divide the mixture evenly into each squash half. Sprinkle the cheese on top and put the squash boats back onto the same lined baking sheet and into the oven for 5-10 more minutes, or until the cheese is melted and the dish is warmed through. Enjoy warm!

To make vegan: omit the cheese and/or use nutritional yeast instead.

Possible additions: avocado, cilantro, pinto beans, green onions.

Lower sodium: use a reduced or low sodium salsa verde to decrease the sodium content of this recipe.