Spaghetti Squash Burrito Bowls
A nutritious and delicious meal featuring spaghetti squash as a gluten-free vessel for classic burrito fillings, combining vibrant veggies, proteins, and cheesy goodness.
Ingredients
For the Burrito Bowl
- 1 medium spaghetti squash Cut in half lengthwise
- 1 cup black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 medium bell pepper, diced
- 1 small onion, diced
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, for garnish Optional topping
- Avocado, for serving Optional topping
- Sour cream or yogurt, for serving Optional topping
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and prepare a baking sheet.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash cut-side down on the baking sheet and roast for 30-40 minutes or until tender.
Cooking
- As the squash roasts, heat a skillet over medium heat and sauté the onion and bell pepper until soft.
- Add the black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper to your skillet. Cook everything for about 5-7 minutes until warmed through and fragrant.
- Once the squash is cooked, use a fork to gently scrape the flesh, creating spaghetti-like strands.
- In bowls, layer the spaghetti squash strands and top them generously with the veggie mixture.
- Sprinkle shredded cheese over the top and return the bowls to the oven for a few minutes until the cheese is melted.
- Serve warm, garnished with fresh cilantro and optional toppings like avocado or a dollop of sour cream for extra creaminess.
Notes
To store leftovers, let them cool entirely, then place them in airtight containers. They can be kept in the refrigerator for up to 3 days. For longer storage, consider freezing the veggie mixture separately from the squash strands. When reheating, avoid overheating the cheese to maintain texture. Customize the spice level and ingredients based on preference.