Spaghetti Squash Burrito Bowls
A healthy, vegetarian spaghetti squash recipe with a Mexican-inspired filling.
Servings 2 people
- 1 spaghetti squash sliced in half and deseeded
- 1 tbsp olive oil
- 3 cloves garlic pressed or minced
- 1/2 red onion peeled and diced
- 1 bell pepper seeds and stem removed, chopped
- 1 cup black beans drained and rinsed
- 1 cup corn canned or frozen
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 3/4 cup salsa verde more to taste
- 1 cup shredded cheese Mexican blend or Monterey Jack
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.
Calories: 612kcal | Carbohydrates: 79g | Protein: 25g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 1390mg | Potassium: 1353mg | Fiber: 17g | Sugar: 26g | Vitamin A: 3753IU | Vitamin C: 99mg | Calcium: 438mg | Iron: 4mg