Spaghetti Squash Burrito Bowls

Spaghetti squash is the ultimate flexible ingredient. In this recipe, my friend Saskia Gregson-Williams has spiced it up to resemble a Mexican favorite.

If you’re a regular here at TFC then you know I love putting a flexible twist on traditional dishes to make them better for you, yet just as delicious! And, oh boy, is this spaghetti squash burrito bowl the perfect example of that. Offering up the same bold flavors of a perfectly seasoned burrito, it’s really nothing more than a plate full of vegetables. So, say bye-bye to those belly-bloating and energy-sucking carbs.

Spaghetti Squash For The Win

Spaghetti squash is the ultimate flexible ingredient because it’s extremely versatile. Just check out my Paleo-friendly Beef Bolognese or my Spaghetti Squash Pizza Crust. In this recipe, my friend Saskia Gregson-Williams (founder of Naturally Sassy), has spiced it up to resemble a Mexican favorite: Burritos!

With a few simple ingredients, you may have everything you need to make this meal in your kitchen right now. So, get to dicing and dig in!

Burrito Bowls Recipe

Vegan Spaghetti Squash Burrito Bowls

Course Main Course

Ingredients

  • 1 large spaghetti squash, cut in half length-wise
  • Cooking spray
  • tbsp canola oil
  • Half a red onion, finely diced
  • 1 15 oz can of black beans, drained
  • 1/2 red bell pepper, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1/2 jalapeño, diced
  • 1 clove garlic, minced
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp cumin
  • ¼ tsp cayenne pepper
  • ½ tsp fine sea salt
  • ½ cup non-dairy cheddar "cheese"
  • 1/2 avocado, chopped
  • Hot sauce
  • Salsa

Instructions

  1. Preheat oven to 350˚F. Grease a baking sheet with cooking spray lightly. Place squash halves, cut side up, on baking sheet. Bake for 40 to 45 minutes, until flesh is easily pierced with a fork. Remove from oven to cool and keep oven on.

  2. Heat canola oil in a large skillet over medium heat. Once hot, add onion, cooking for 5 minutes until softened, stirring occasionally.

  3. Stir in black beans, bell peppers, jalapeño, garlic, chili powder, paprika, cumin, cayenne, and salt. Cooking, stirring occasionally, for 5 more minutes. Remove from heat.

  4. Shred the flesh of the squash away from the skin with a fork. Place the flesh on a cutting board. Reserve the skins.

  5. Lightly chop the spaghetti squash into a smaller texture, more similar to rice. Add squash to a large bowl with the black bean mixture. Stir to combine.

  6. Add squash mixture to the spaghetti squash skins. Top with cheese and place on baking sheet once again. Bake for about 5 minutes, until the cheese is melted. Top with avocado and cilantro. Serve immediately with hot sauce and salsa.