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SPAGHETTI SQUASH BURRITO BOWLS

Simple and flavorful, Vegetarian Spaghetti Squash Burrito Bowls are an easy meal that the whole fam will love. This healthy spaghetti squash recipe is loaded with veggies and seasoned with salsa verde!

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One of my husband Will’s go-to dishes is a homemade burrito bowl. He makes them for us at least once a month, and even more often during our busiest times of the year.

His bowls include the typical fix-ins: beans, corn, peppers, and onion, but have a lil’ extra somethin’ from the addition of salsa verde (a.k.a. green salsa).

I made these Spaghetti Squash Burrito Bowls with Will’s tried and true recipe in mind. You’ll see that they have most of the same ingredients, but of course, contain even MORE veggies since stringy, crunchy spaghetti squash “noodles” make up the base.

That’s a classic Veg World move, am I right?

I also added a few more seasonings in addition to the salsa verde, namely chili powder and cumin. And you should feel free to adjust the spices based on your own taste preferences.

The final result is v delicious but in a “lightened up” way!

(PS – if you’re looking for a salsa recommendation, I love the Trader Joe’s salsa verde. It’s what I use to season my Veggie Slow Cooker Mexican Chicken!)

Ok, let’s get to the good stuff!

HOW TO MAKE SPAGHETTI SQUASH BURRITO BOWLS

First, you need to prep that spaghetti squash! If you’ve never cooked one, it’s a simple process.

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Use a sharp knife to slice the spaghetti squash in half lengthwise (keyword here is sharp knife…they can be difficult to cut!)
• Scoop out the seeds with a spoon and discard, or roast them for a crunchy snack!
• Rub a little bit of olive oil, salt, and pepper over the flesh and put the spaghetti squash halves cut side down on the baking sheet.
• Pop in the oven for 35-50 minutes (cook time depends on the size of your squash). Flip them over to cool off a little bit before using a fork to scrape the squash “noodles” away from the skin.
• Pro tip: keep your oven mitt on when you flip the squash over. The skin can be very hot.

In the meantime, prep your filling by sautéing diced onion, bell pepper, garlic, corn, black beans, and seasonings. Mix the spaghetti squash and fillings together in a large mixing bowl. Add salsa verde to taste, and transfer everything back to the spaghetti squash “boats.”

Sprinkle them with cheese, put them back in the oven for a few minutes, and enjoy their warm and gooey deliciousness.

SERVING AND SUBSTITUTIONS

Can you make these vegan? Sure can. Nix the cheese or use nutritional yeast. All other ingredients are vegan (and gluten free, for that matter).

Do you need to serve them in the spaghetti squash skins? No, you don’t. Putting the filling back in the skins is the easiest way to top them with cheese and transfer everything back into the oven to melt it. However, you can stir the cheese into the bowl with the other fillings instead and skip the final step.

Possible substitutions and additions. You can sub pinto beans instead of using black beans. Other yummy add-ins include green onions, cilantro, avocado, pickled red onions, pickled red cabbage, or shredded chicken.

If you’re on a spaghetti squash kick, be sure to check out some of the other reader favorites featuring this veggie:

• Spaghetti Squash Pad Thai (one of the most loved recipes on the site!)
• 5 Ingredient Italian Spaghetti Squash Boats
• Vegetarian Spaghetti Squash Ramen

Spaghetti Squash Burrito Bowls

A healthy, vegetarian spaghetti squash recipe with a Mexican-inspired filling.

PREP TIME:15 MINS

COOK TIME:45 MINS

TOTAL TIME:1 HR

Servings: 2 people

Calories: 612kcal

Author: Lizzie Streit, MS, RDN

Ingredients

• 1 spaghetti squash – sliced in half and deseeded
• 1 tbsp olive oil
• 3 cloves garlic – pressed or minced
• 1/2 red onion – peeled and diced
• 1 bell pepper – seeds and stem removed, chopped
• 1 cup black beans – drained and rinsed
• 1 cup corn – canned or frozen
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp black pepper
• 3/4 cup salsa verde – more to taste
• 1 cup shredded cheese – Mexican blend or Monterey Jack

Instructions

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Slice the spaghetti squash in half and remove the seeds. Rub olive oil, salt, and pepper on the flesh and place each half cut side down on the baking sheet. Bake for 30-45 minutes (cook time depends on the size of your squash), or until the squash is tender and you can pull the flesh away from the skin with a fork. Reserve the skins for later.
• In a large skillet, heat the olive oil over medium heat and add the garlic, red onion, and bell pepper. Cook for ~5 minutes, or until the veggies are slightly soft. Add the beans and corn, and stir in the chili powder, cumin, and pepper. Cook for 1-2 more minutes.
• When the spaghetti squash is finished cooking, add it to a large mixing bowl with the veggie and bean filling. Add in the salsa verde and stir. Divide the mixture evenly into each squash half. Sprinkle the cheese on top and put the squash boats back onto the same lined baking sheet and into the oven for 5-10 more minutes, or until the cheese is melted and the dish is warmed through. Enjoy warm!

Notes

To make vegan: omit the cheese and/or use nutritional yeast instead.

Possible additions: avocado, cilantro, pinto beans, green onions.

Lower sodium: use a reduced or low sodium salsa verde to decrease the sodium content of this recipe.

Nutrition

Calories: 612kcal | Carbohydrates: 79g | Protein: 25g | Fat: 25g | Saturated Fat: 9g| Cholesterol: 44mg | Sodium: 1390mg | Potassium: 1353mg | Fiber: 17g | Sugar: 26g | Vitamin A: 3753IU | Vitamin C: 99mg | Calcium: 438mg | Iron: 4mg

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