How to make:
Spaghetti Squash Burrito Bowl
Skip Chipotle and have a Spaghetti Squash Burrito Bowl instead! They’re loaded with vegetables and savory Mexican flavor. Ready in less than an hour!
Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Yield:
4 1x
Rating:
Ingredients
- 2 medium spaghetti squash
- Olive oil
- 1 15-ounce can black beans, rinsed and drained
- 1/2 cup corn kernels (preferably organic)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 2 bell peppers, thinly sliced
- 4 cups romaine, chopped
- Toppings: guacamole, salsa, cilantro
Instructions
- Preheat oven to 375 degrees. Lightly grease a baking sheet.
- Carefully cut the squash in half. Drizzle a little oil on each half, then place flesh side down on the baking sheet. Bake for 40-45 minutes, until the squash are tender.
- In a medium bowl, add black beans, corn, chili powder, cumin, salt, and pepper; stir to combine. Set aside. (You may want to warm this in the microwave before serving.)
- In a skillet, warm about 1 tablespoon olive oil. Add the sliced peppers and season with salt and pepper. Sauté for about 7 minutes, until the peppers are tender and slightly browned.
- When the squash are done, stuff with romaine, black bean mix, and peppers. Top with guacamole, salsa, cilantro, and any other desired toppings.
Find it online: https://www.emilieeats.com/spaghetti-squash-burrito-bowl/