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Spaghetti Squash Burrito Bowls

Eat it out of a bowl, on a tortilla chip or directly out of the squash boat for less of a mess- either way it tastes amazing ! This is a super simple and cost effective recipe using many ingredients you might already have hanging around the kitchen. This recipe was doubled to make a huge batch (last picture) but if you aren't serving as many hungry mouths or meal prepping, cut it in half.

  • 2 spaghetti squash

  • 2 small onions chopped

  • 1 tbsp. olive or avocado oil

  • 2 cans black beans, drained and rinsed

  • 2 cans chopped tomatoes or salsa

  • 1 can corn, drained

  • 3 tsp cumin

  • 1 tsp chili powder

  • Salt and Pepper to taste

  • Optional: ground chicken, avocado slices, jalapenos, fresh cilantro, shredded cheese, a dollop of plain Greek yogurt

  1. Preheat oven to 375 F

  2. Fill baking dish or roasting pan with about an inch of water

  3. Wash spaghetti squash and slice in half. If it’s too hard to cut, poke a few holes and cook in microwave for a few minutes to soften

  4. Scoop out seeds with spoon and place cut side down in water

  5. Roast in oven 30-45 minutes

  6. While squash is baking, in a large pan sauté onions in 1 tbsp. oil until caramelized (if you are adding ground meat, add it here with onions). Add in rest of ingredients when squash is about 10 minutes from being done to warm.

  7. Once squash is done allow to cool. Pull apart “spaghetti” strands using fork. Mix with rest of ingredients. Add ingredients back into leftover squash “bowl” and garnish with avocado, cheese, cilantro etc.

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