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Spaghetti Squash Burrito Bowls Recipe

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This vibrant and healthy Spaghetti Squash Burrito Bowl recipe offers a low-carb twist on traditional burrito bowls by using roasted spaghetti squash as the base. Packed with sautéed bell peppers, red onion, seasoned kidney beans, corn, and topped with melted reduced-fat Mexican cheese and fresh cilantro, it’s a delicious and nutritious meal perfect for a family dinner or meal prep.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Spaghetti Squash

  • 2 spaghetti squash
  • 1 tbsp olive oil (for spaghetti squash)
  • Salt and pepper, to taste

Vegetable Mixture

  • 1 tbsp olive oil (for sautéing)
  • 2 bell peppers, diced
  • 1 red onion, diced
  • 30 oz canned kidney beans, rinsed and drained (or pinto, black beans)
  • 1.5 cups frozen corn
  • 1 cup salsa
  • 3 tbsp taco seasoning

Toppings

  • 1 cup reduced fat shredded Mexican cheese
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Roast spaghetti squash: Preheat your oven to 400°F (204°C). Carefully cut each spaghetti squash in half lengthwise and scoop out the seeds using a spoon. Brush the cut sides of the squash with half of the olive oil and season with salt and pepper. Place the squash halves cut side down on a large baking sheet.
  2. Bake squash until tender: Roast the squash in the preheated oven for 35-45 minutes, or until the flesh is tender and can be easily shredded with a fork. Remove from the oven and let cool slightly.
  3. Prepare vegetable mixture: While the squash roasts, heat the remaining olive oil in a large skillet over medium-high heat. Add the diced red onion and bell peppers and sauté for 5-7 minutes until softened, adding a splash of water if vegetables begin to stick or burn.
  4. Add beans, corn, and seasonings: Stir in the rinsed kidney beans, frozen corn, salsa, spaghetti squash strands (scraped from the roasted squash), and taco seasoning. Mix well to combine all flavors. Taste the mixture and adjust seasoning with salt, pepper, or extra taco seasoning as needed.
  5. Assemble and melt cheese: Spoon the vegetable and bean mixture back into the spaghetti squash shells. Evenly sprinkle the shredded reduced-fat Mexican cheese over the top of each filled squash half.
  6. Finish under broiler: Place the stuffed squash halves under the oven broiler for about 5 minutes or until the cheese has melted and is bubbly. Keep an eye on them to avoid burning.
  7. Garnish and serve: Remove from the oven, garnish with fresh chopped cilantro, and serve immediately for a warm, flavorful, and satisfying meal.

Notes

  • You can substitute any beans such as pinto or black beans if kidney beans aren’t available.
  • If you prefer extra spice, add a pinch of cayenne or hot sauce to the vegetable mixture.
  • For a dairy-free version, omit the cheese or use a vegan cheese alternative.
  • Leftover burrito bowls keep well refrigerated for up to 3 days and reheat nicely.
  • Be careful when cutting spaghetti squash as it is tough; use a sharp knife and stable cutting surface.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Low Fat

Find it online: https://dishiary.com/spaghetti-squash-burrito-bowls-recipe/