Spaghetti Squash Burrito Bowls
Spaghetti Squash Burrito Bowls- stuffed with onion, peppers, corn and black beans then tossed with salsa, these spaghetti squash bowls are an easy meal that’s packed with fiber! (vegan, gluten-free)
BURRITO BOWLS!
With spaghetti squash instead of rice!
In a COMPOSTABLE BOWL!!
Oh, wait. Am I the only who gets excited about that last part? Shoot.
Actually that reminds me of my friend that used to throw away plastic Tupperware after a SINGLE use. She would pack her lunch, eat what was inside and then GADOOOSH. In the garbage it went! I’m pretty sure my jaw dropped to the floor the first time I saw her do that.
WHYYA WOULD YOU DO THATTT?!
Her reasoning was that it was too much of a pain to clean and they were so cheap, why not just buy a new one?
Y’all, I love this girl. Like LOVE. But I couldn’t help myself. I lectured the crap out of her and she will probably have to hear about it for the rest of forever from me. By the way, if you’re reading this Stace, don’t worry, nobody knows who you are! xoxo
So let’s talk about compostable bowls!
Have you ever cooked with spaghetti squash?
If not, Ima show ya how. First of all, you gotta wash that dirty sucker. There’s no tellin’ where it’s been. Then you’re going to have to get mean and chop off it’s head.
And let out a big HI-YA! when you do it. It helps, trust me.
TIP: If you’re having trouble cutting it, poke a hole in it with your knife and microwave it for about 3-5 minutes to help soften it up. ;)
Next, you scrape out the gizzards with a spoon until it’s all nice and clean inside.
Then you lay it face down on a cookie sheet lined with parchment paper (OR in a glass baking dish that’s covered with about a inch of water on the bottom) and roast that puppy in the oven for about 45 minutes.
When it’s done, it will be soft inside so that when you scrape it with a fork, “spaghetti” strands come out.
Then it’s time to layer the goods inside! Onion, peppers, corn, salsa, black beans, and whatever protein your heart desires.
After that you just slap some cheese on top, broil it for a few minutes, pair with a side of chips and guac and you are good to go!
Oh, and please feel free to throw the bowl away when you’re finished. I promise I won’t lecture you. :)
More Spaghetti Squash Recipes to Try
- Spinach Artichoke Pesto Spaghetti Squash Bowls
- Chili Stuffed Spaghetti Squash Bowls
- Spaghetti Squash with Mushrooms, Kale and Cashew Alfredo
- Spaghetti Squash Lasagna Bowls
- Baked Feta Spaghetti Squash
Spaghetti Squash Burrito Bowls
Ingredients
- 2 spaghetti squash, medium to large in size
- 1 tablespoon extra virgin olive oil
- 1 onion, small to medium; finely chopped
- 1-2 bell peppers, cored and finely chopped
- 1-2 jalapeños , cored and finely chopped*
- 1 teaspoon chili powder, use your preferred spice level
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 16-ounce jar salsa, use your preferred spice level
- 1 cup corn kernels, fresh or frozen and defrosted
- 1 15-ounce can black beans, drained
- ½ cup shredded cheese, use dairy-free cheese or top with Nacho Cashew Cream
Instructions
- Preheat the oven to 425°F and line a cookie sheet with parchment paper.
- Wash the spaghetti squash then slice off the stems at the top. (If it is too hard to cut, try poking a hole in it and microwaving it for 3-5 minutes to help it soften). Cut each squash in half lengthwise. Using a spoon, scrape out the seeds and any loose yellow strands then discard them.
- Place each half face down on the baking sheet. Roast in the oven for about 45 minutes, depending on the size of your squash (it may take longer for larger or more dense squash). You can test to see if it’s done by squeezing the outside with an oven mitt. When it is pliable, that means it's ready. Remove from the oven and set aside to cool.
- While the squash is roasting, prepare the filling by warming one tablespoon oil in a large pot over medium heat. Add the onion, peppers and jalapeño. Cook for 5-7 minutes.
- To the pot, add the spices (1 teaspoon ground chili powder, ground cumin, smoked paprika, and dried oregano). Continue to cook for several minutes to toast the spices. Pour in the entire jar of salsa, corn and black beans. Continue to cook until heated through.
- Once the squash is cool enough to handle, use a fork to loosen the strands inside. Spoon the filling from the pot into each squash bowl until they're all full. Sprinkle with shredded cheese. Broil in the oven for about 5 minutes until the cheese melts. Serve warm with desired toppings and enjoy!
