Description
Discover a delightful twist on traditional burrito bowls with these Spaghetti Squash Burrito Bowls! This hearty vegetarian dish features roasted spaghetti squash filled with a savory southwestern veggie and cheese mixture. Perfect for weeknight dinners or meal prepping, these bowls are not only delicious but also highly customizable to suit your taste preferences. Packed with nutrients and bursting with flavor, they will impress family and friends alike. Enjoy this easy-to-make recipe that’s sure to become a staple in your dinner rotation.
Ingredients
Scale
- 1 small Spaghetti Squash
- 1 to 2 teaspoons Olive Oil
- Salt and Black Pepper
- 1 small Zucchini, diced
- Half a Bell Pepper, diced
- 1/4 Red Onion, diced
- 1/2 teaspoon dried Oregano
- 1/4 teaspoon ground Cumin
- 3/4 cup cooked Black Beans, drained and rinsed
- 1/2 cup Corn Kernels, drained well
- 1/2 cup Salsa
- 2 ounces Cheese, shredded and divided
Instructions
- Preheat your oven to 425°F. Lightly oil a baking sheet.
- Carefully stab the spaghetti squash several times and microwave for 4 to 5 minutes to soften. Cut in half lengthwise and scoop out seeds.
- Rub each half with olive oil, season with salt and pepper, and place cut-side down on the baking sheet. Roast for 30 to 45 minutes until fork-tender.
- While the squash roasts, heat olive oil in a skillet over medium heat. Sauté diced zucchini, bell pepper, red onion, cumin, oregano, salt, and pepper for about 8 to 10 minutes until softened.
- Stir in black beans, corn, salsa, and half of the cheese until combined.
- Once the squash is roasted, scrape out some strands and mix into the veggie filling. Stuff the mixture back into each squash half and top with remaining cheese.
- Return stuffed squashes to the oven at 350°F for about 10 minutes until heated through. Broil for an additional 1-2 minutes until cheese bubbles.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 320
- Sugar: 6g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Customize by adding your favorite toppings such as avocado slices or chopped cilantro. Feel free to substitute vegetables based on what's available.