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Spaghetti Squash Burrito Bowls

A delicious and healthy meal combining spaghetti squash with black beans, corn, and spices for a flavorful burrito-inspired bowl.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium spaghetti squash Choose a firm and heavy spaghetti squash.
  • 1 cup black beans, rinsed and drained
  • 1 cup corn, frozen or canned
  • 1 piece red bell pepper, diced
  • 1 small onion, diced
Spices
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
Toppings
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • to taste Fresh cilantro, for garnish For added freshness.
  • optional Sour cream or Greek yogurt, for serving

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  2. Place the halves cut side down on a baking sheet and bake for 30-40 minutes until tender.
Cooking
  1. Meanwhile, heat a skillet over medium heat. Add olive oil, onion, and bell pepper, sautéing until softened, about 5 minutes.
  2. Stir in black beans, corn, cumin, chili powder, salt, and pepper. Cook for another 5 minutes.
Assembly
  1. Once the spaghetti squash is done, scrape the flesh with a fork to create spaghetti-like strands.
  2. Combine the squash strands with the veggie mixture and mix well.
  3. Transfer to serving bowls, top with cheese, and garnish with cilantro. Serve hot with sour cream or Greek yogurt if desired.

Notes

For a quicker cooking time, try using the microwave to cook the spaghetti squash instead of the oven. You can customize these burrito bowls with different veggies or proteins as desired.