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Spaghetti Squash Burrito Bowls

Delicious Spaghetti Squash Burrito Bowls Your Taste Buds Will Love

A vibrant and healthful Spaghetti Squash Burrito Bowl combining roasted veggies, black beans, and cheese for a gluten-free dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Southwestern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 whole Spaghetti Squash about 30 ounces
  • 1 tablespoon Olive Oil or avocado oil
For the Filling
  • 1 cup Zucchini diced
  • 1 cup Bell Pepper diced, any color
  • 1 medium Red Onion diced
  • 1 cup Corn Kernels canned or frozen
  • 1 can Black Beans rinsed and drained
  • 1 cup Salsa your favorite variety
For Topping
  • 1 cup Shredded Cheese or vegan cheese for dairy-free
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black Pepper to taste
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Ground Cumin

Equipment

  • Toaster oven
  • Skillet
  • Baking Sheet
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your toaster oven to 425°F (218°C).
  2. Pierce the spaghetti squash several times and microwave for 4-5 minutes to soften.
  3. Slice the squash in half, scoop out the seeds, and rub with olive oil, salt, and pepper.
  4. Place squash cut-side down on a baking sheet and roast for 30-45 minutes until tender.
  5. Heat olive oil in a skillet and sauté red onion, zucchini, and bell pepper for 8-10 minutes.
  6. Stir in black beans, corn, and salsa; cook for an additional 2-3 minutes.
  7. Scrape the roasted squash to create strands with a fork.
  8. Mix shredded squash with half the cheese and the sautéed veggie filling.
  9. Stuff the squash halves with the mixture and top with remaining cheese.
  10. Bake at 350°F (175°C) for 10 minutes, then broil for 1-2 minutes until cheese is golden.
  11. Serve hot, garnished with toppings like Greek yogurt or cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 550mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 20IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

Customize with your favorite veggies and beans; store leftovers in the fridge for up to 3 days.

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