Spaghetti Squash Burrito Bowls
Spaghetti Squash Burrito Bowls are stuffed with veggies, salsa and beans then topped with broiled cheese. They make for a healthy and super delicious vegetarian meal!
With spaghetti squash instead of rice!
In a COMPOSTABLE BOWL!!
Oh, wait. Am I the only who gets excited about that last part? Shoot.
Actually that reminds me of my friend that used to throw away plastic Tupperware after a SINGLE use. She would pack her lunch, eat what was inside and then GADOOOSH. In the garbage it went!
I’m pretty sure my jaw dropped to the floor the first time I saw her do that.
WHYYA WOULD YOU DO THATTT?!
Her reasoning was that it was too much of a pain to clean and they were so cheap, why not just buy a new one?
Y’all, I love this girl. Like LOVE. But I couldn’t help myself. I lectured the crap out of her and she will probably have to hear about it for the rest of forever from me. By the way, if you’re reading this Stace, don’t worry, nobody knows who you are! xoxo
So let’s talk about compostable bowls!
Have you ever cooked with spaghetti squash?
If not, Ima show ya how. First of all, you gotta wash that dirty sucker. There’s no tellin’ where it’s been. Then you’re going to have to get mean and chop off it’s head.
And let out a big HI-YA! when you do it. It helps, trust me.
Next, you scrape out the gizzards with a spoon until it’s all nice and clean inside.
Then you oil up the edges, lay it face down on a cookie sheet lined with foil OR in a glass baking dish that’s covered with about a inch of water on the bottom, and roast that puppy in the oven for about 45 minutes.
When it’s done, it will be soft inside so that when you scrape it with a fork, “spaghetti” strands come out.
Then it’s time to layer the goods inside! Fajita veggies, black beans, corn, salsa…whatever your Chipotle-lovin’ heart desires.
Now if that seems like too much work, you can just throw the filling on top rather than layer it with the squash. That was how I made them the first time around and they were still good; I just thought they were better with a higher squash to filling ratio.
After that you just slap some cheese on top, broil it for a few minutes, pair with a side of chips and guac and you are good to go!
Oh, and please feel free to throw the bowl away when you’re finished. I promise I won’t lecture you. :)
Spaghetti Squash Burrito Bowls
Yield: 4 bowls
Prep Time: 25
Cook Time: 50
Total Time: 1 hour 15 minutes
- 2 medium sized spaghetti squash
- 1 tablespoon high heat oil (I use sunflower oil)
- 1 (14.5 ounce) can black beans, drained and rinsed
- 1 (16 ounce) jar of salsa (use your preferred level of spiciness)
- 2 tablespoons olive oil (or preferred cooking oil)
- 1 large bell pepper or two small, cored and sliced
- 1 large red onion, sliced
- 2 cups corn kernels, frozen and defrosted or fresh
- 1 cup fresh cilantro, finely chopped
- 2 jalapenos, cored and sliced (optional)
- 6 green onions, sliced (optional)
- 1 teaspoon cumin
- salt & pepper
- 1 cup shredded cheddar/monterey jack cheese (or drizzle with Nacho Cashew Cream)*
- Preheat the oven to 375°F and line a cookie sheet with foil OR fill a 9 x 13” glass baking dish with about an inch of water. If you’re making the full recipe, you’ll have four bowls total (or four halves of squash) so you’ll probably need two separate cookie sheets or baking dishes (or one of each!).
- Wash the spaghetti squash and then slice off the stem at the top (if it is too hard to cut, try cutting a few slices in it and microwaving it for 5 minutes to help soften it). Cut each squash in half lengthwise and then use a spoon to scrap out the seeds and the darker yellow strands that the seeds are attached to.
- Rub a little bit of high heat oil on the inner edges of the squash and then place each half face down on the baking sheet/dish. Roast in the oven for 30-45 minutes, depending on the size (longer for larger squash). You can test to see if it’s done by scraping the inside with a fork. Strands should come loose as you scrape all the way down to the flesh.
- While the squash is roasting, prepare the filling by warming one tablespoon oil in a large pan over medium heat. Sauté the red onion for a few minutes and then add the peppers and jalapeno. Sprinkle with salt & pepper and cumin and cook to desired softness. I like mine with a little crunch so I only cooked them for about 6-7 minutes.
- When the squash is done cooking, allow it to cool for a few minutes before handling. Turn the oven to broil and then transfer the squash to a surface where you can scrape the inside and begin stuffing.
- Scrape about 3/4 of the inside out onto a dish and then layer the filling inside (black beans and corn, peppers and onion, salsa and cilantro). Top with the spaghetti squash and press down then add another layer of filling. Sprinkle green onion on top and then finish with shredded cheese.
- Broil in the oven for about 5 minutes so that the cheese is bubble and golden brown then serve!
To make this recipe vegan, skip the broiling step and drizzle this Nacho Cashew Cream on top!