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!
BURRITO BOWLS!
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. :)
Yield: 4 bowls
Prep Time: 25
Cook Time: 50
Total Time: 1 hour 15 minutes
To make this recipe vegan, skip the broiling step and drizzle this Nacho Cashew Cream on top!
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!