Spaghetti Squash Burrito Bowls
Stuffed with onion, peppers, corn and black beans tossed with salsa, these spaghetti squash bowls are an easy meal that's packed with fiber! (vegan, gluten-free)
Servings: 4 bowls
Calories: 376kcal
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!
Notes
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
Nutrition
Calories: 376kcal | Carbohydrates: 61g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 279mg | Potassium: 832mg | Fiber: 15g | Sugar: 18g | Vitamin A: 2068IU | Vitamin C: 56mg | Calcium: 282mg | Iron: 4mg