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–+ servings

Spaghetti Squash Burrito Bowls

A healthy and delicious twist on traditional burrito bowls using spaghetti squash as a base.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Spaghetti Squash Base
  • 1 medium spaghetti squash halved and seeds removed
  • 1 tablespoon olive oil for drizzling
  • 1 teaspoon salt to taste
  • 1 teaspoon pepper to taste
Filling
  • 1 cup black beans cooked and drained
  • 1 cup corn cooked
  • 1 cup cherry tomatoes halved
  • 1 avocado diced for topping
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1 teaspoon cumin for flavor
  • 1 teaspoon chili powder for flavor
Toppings
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup cilantro chopped
  • 1 lime juiced for drizzling

Method
 

Prepare the Spaghetti Squash
  1. Preheat the oven to 400°F (200°C).
  2. Drizzle the halved spaghetti squash with olive oil, and season with salt and pepper.
  3. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes until tender.
  4. Once cooked, use a fork to scrape the flesh into spaghetti-like strands.
Prepare the Filling
  1. In a skillet over medium heat, combine black beans, corn, cherry tomatoes, cumin, and chili powder.
  2. Cook for about 5-7 minutes until heated through.
Assemble the Burrito Bowls
  1. In bowls, layer the spaghetti squash strands as the base.
  2. Top with the bean and corn mixture.
  3. Add diced avocado, shredded cheese, and drizzle with lime juice.
  4. Finish with a dollop of sour cream and sprinkle with cilantro.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 5gFiber: 10gSugar: 3g

Notes

Feel free to customize the toppings and fillings to your preference.

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