why make this recipe
Spaghetti Squash Burrito Bowls are a delicious and healthy meal that packs a lot of flavor. This dish is perfect for anyone looking to enjoy a filling meal without the carbs of traditional burritos. Spaghetti squash serves as a great base, adding nutrition and making the dish lighter. It’s easy to make and can be customized to suit your taste, making it a versatile choice for any day of the week.
how to make Spaghetti Squash Burrito Bowls
Ingredients:
- 1 medium spaghetti squash
- 1 cup black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 red bell pepper, diced
- 1 small onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, for garnish
- Sour cream or Greek yogurt, for serving (optional)
Directions:
- Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut side down on a baking sheet and bake for 30-40 minutes until tender.
- Meanwhile, heat a skillet over medium heat. Add olive oil, onion, and bell pepper, sautéing until softened, about 5 minutes.
- Stir in black beans, corn, cumin, chili powder, salt, and pepper. Cook for another 5 minutes.
- Once the spaghetti squash is done, scrape the flesh with a fork to create spaghetti-like strands.
- Combine the squash strands with the veggie mixture and mix well.
- Transfer to serving bowls, top with cheese, and garnish with cilantro. Serve hot with sour cream or Greek yogurt if desired.
how to serve Spaghetti Squash Burrito Bowls
Serve Spaghetti Squash Burrito Bowls hot in individual bowls. Top with a sprinkle of cheese and fresh cilantro for a burst of flavor. For an extra creamy touch, add sour cream or Greek yogurt on the side. These bowls make a great lunch, dinner, or even a satisfying meal prep option.
how to store Spaghetti Squash Burrito Bowls
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stove until heated through. You can also freeze portions for later, but it’s best to eat them fresh for the best texture.
tips to make Spaghetti Squash Burrito Bowls
- Make sure to choose a ripe spaghetti squash—it should feel heavy and have a firm skin.
- You can adjust the seasoning to fit your taste. Add more chili powder if you like it spicy, or include other toppings like avocado or salsa.
- For a quicker cooking time, try using the microwave to cook the spaghetti squash instead of the oven.
variation
You can customize these burrito bowls with different veggies, such as zucchini or mushrooms. If you want a protein boost, consider adding shredded chicken or ground turkey to the mixture.
FAQs
Can I use a different type of squash?
Yes, you can use other types of squash, but spaghetti squash is best for creating those noodle-like strands.
Is this recipe suitable for meal prep?
Absolutely! These bowls store well and make excellent meal-prep lunches or dinners.
Can I make it vegan?
Yes, simply leave out the cheese and use a vegan sour cream or yogurt alternative.
Spaghetti Squash Burrito Bowls
Ingredients
Method
- Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the halves cut side down on a baking sheet and bake for 30-40 minutes until tender.
- Meanwhile, heat a skillet over medium heat. Add olive oil, onion, and bell pepper, sautéing until softened, about 5 minutes.
- Stir in black beans, corn, cumin, chili powder, salt, and pepper. Cook for another 5 minutes.
- Once the spaghetti squash is done, scrape the flesh with a fork to create spaghetti-like strands.
- Combine the squash strands with the veggie mixture and mix well.
- Transfer to serving bowls, top with cheese, and garnish with cilantro. Serve hot with sour cream or Greek yogurt if desired.