Description
A healthy and delicious recipe for Spaghetti Squash Burrito Bowls, perfect for a low-carb and gluten-free meal.
Ingredients
- 1 small Spaghetti Squash, about 30 ounces or 1.8 lb whole
- 1/2 teaspoon Olive Oil
- Salt and Black Pepper
- 1 to 2 teaspoons Olive Oil (for filling)
- 1 small Zucchini, diced
- Half a Bell Pepper, diced
- 1/4 Red Onion, diced
- 1/2 teaspoon dried Oregano
- 1/4 teaspoon ground Cumin
- Salt and Black Pepper (to taste)
- 3/4 cup cooked Black Beans, drained and rinsed if using canned
- 1/2 cup Corn Kernels, drained well if using canned
- 1/2 cup Salsa
- 2 ounces Cheese, shredded and divided
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the inside of the squash with olive oil, and season with salt and black pepper.
- Place the squash cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.
- While the squash is roasting, heat 1 to 2 teaspoons of olive oil in a skillet over medium heat.
- Add the diced zucchini, bell pepper, and red onion to the skillet and sauté until softened.
- Stir in the dried oregano, ground cumin, salt, and black pepper.
- Add the black beans, corn, salsa, and half of the shredded cheese to the skillet, mixing well.
- Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands.
- Mix the spaghetti squash strands with the filling mixture.
- Top with the remaining shredded cheese and serve warm.
Notes
- This recipe is vegetarian and gluten-free.
- Feel free to customize the filling with your favorite vegetables.
- For a spicier version, add jalapeños or hot sauce to the filling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Mexican