These spaghetti squash burrito bowls are an easy + healthy vegetarian meal that’s super filling and much lighter than lots of other cheesy Mexican options!
Since the first time I tried this recipe toward the end of the summer, I’ve made it at least six(!!) times. I‘ve tried different variations on spaghetti squash (baked lasagna-style, with meat sauce, etc.) and this is my favorite version I’ve tried.The first time I made these spaghetti squash burrito bowls was when I was cooking with my friend Riley. We had a sleepover while I was house-sitting this summer, and and it would’ve felt just like middle/high school…except for the fact that 1) she came over after we both got off work 2) we didn’t stay up crazy late 3) we woke up the next morning to go to work and 4) we cooked dinner (this recipe!) together like adults.
But other than that, exactly like the old days! There was a lot of laughing and good talks, which I guess is the whole point of a sleepover anyway, even if we didn’t stay up and try to pull an all-nighter before our 6 a.m. alarms sounded.So, I got this recipe idea from my sister, who makes these for her husband and herself all of the time. The sautéed veggies, lots of melted cheese, and mild-tasting squash come together to create this delicious stuffed spaghetti squash burrito bowls.
And I would take these spaghetti squash burrito bowls over a Mexican cheesy rice and beans dish any day because while they’re super filling, they’re not too heavy. They’re light enough that I could bring my leftovers into work and not feel like I had to nap all afternoon afterwards.
And as a veggie-packed meal, these burrito bowls are one of those healthy, high-volume dishes I love (like big salads!). One serving is a either an entire spaghetti squash half (or for a giant squash, half of the half).
To make these, first carefully cut spaghetti squash in half and place each half face-up on a baking sheet. Drizzle with a little bit of olive oil and sprinkle with salt, pepper, and garlic powder if you have it. Bake them for 55-75 minutes (depending on the size of the squash). When the squash is cooked (you can taste a strand to check– it should be just slightly crunchy still), use a fork to scrape out the seeds and discard. Then, fork through the squash to loosen the spaghetti squash strands, but leave the strands in the shell. While the squash is in the oven, you can prepare the filling by sautéing peppers and onions, and then adding salsa, black beans, and corn. Once the filling is done, stir it into to the spaghetti squash shells and top everything with cheese. Return to the oven briefly to melt the cheese, and then the burrito bowls are all done! Serve with guacamole (my favorite), sour cream or plain Greek yogurt, more salsa, etc. Sooo good.
And one last thing: when picking out a squash, go for the ones with the bright yellow skin versus the white or pale yellow skin. The pale yellow/white skin means the squash was picked before it was ripe and those are watery and no bueno.
If you try these spaghetti squash burrito bowls, feel free to let me know in a comment or take a picture and tag me @livbane on Instagram. Hope you enjoy!
These spaghetti squash burrito bowls are an easy + healthy vegetarian meal that's super filling and much lighter than lots of other cheesy Mexican options!
- 1 large spaghetti squash (3+ lbs or two small squashes, around 1 1/2 lbs each)
- 1 sweet bell pepper, sliced
- 1 red onion, thinly sliced
- 3/4 cup of your favorite salsa
- 1 14.5 ounce can black beans, drained and rinsed
- 1 cup corn kernels, frozen, fresh, or canned
- 1/4 cup fresh cilantro, finely chopped
- salt & pepper to taste
- 1 cup shredded Cheddar or Monterey Jack cheese
Preheat oven to 375 degrees. Using a large, sharp knife, carefully slice spaghetti squash in half. Place face-up on baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake at 375 for 55-75 minutes, depending on size of squash. Strands should be just slightly crunchy when they're done cooking.
While squash is in the oven, sauté bell pepper and red onion over medium heat until softened but still slightly crunchy. Add salsa, black beans, corn, fresh cilantro, and salt and pepper to taste. Stir mixture and heat through. Keep on low heat.
When squash is done cooking, remove baking sheet from oven, scoop out seeds and gooey innards, and drain any water that may have collected inside the squash during cooking. Fork through the squash to loosen the strands from the shell.
Turn oven up to low broil setting. Fill spaghetti squash shells with veggie mixture and stir around. Top with shredded cheese and return baking sheet to oven for 1-2 minutes, until cheese is just melted. Serve with guacamole, plain Greek yogurt or sour cream, and more salsa.
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