Simple and flavorful, Vegetarian Spaghetti Squash Burrito Bowls are a straightforward meal that the entire fam will love. This wholesome spaghetti squash recipe is loaded with veggies and seasoned with salsa verde!
This publish could comprise affiliate hyperlinks. For extra data, see my affiliate disclosure.
One of my husband Will’s go-to dishes is a home made burrito bowl. He makes them for us at the least as soon as a month, and much more usually throughout our busiest instances of the yr.
His bowls embody the standard fix-ins: beans, corn, peppers, and onion, however have a lil’ additional somethin’ from the addition of salsa verde (a.okay.a. inexperienced salsa).
I made these Spaghetti Squash Burrito Bowls with Will’s tried and true recipe in thoughts. You’ll see that they’ve many of the identical components, however in fact, comprise even MORE veggies since stringy, crunchy spaghetti squash “noodles” make up the bottom.
That’s a traditional Veg World transfer, am I proper?
I additionally added just a few extra seasonings along with the salsa verde, particularly chili powder and cumin. And you need to be happy to regulate the spices primarily based by yourself style preferences.
The remaining result’s v scrumptious however in a “lightened up” manner!
(PS – in case you’re searching for a salsa suggestion, I like the Trader Joe’s salsa verde. It’s what I exploit to season my Veggie Slow Cooker Mexican Chicken!)
Ok, let’s get to the good things!
How to Make Spaghetti Squash Burrito Bowls
First, you might want to prep that spaghetti squash! If you’ve by no means cooked one, it’s a easy course of.
- Preheat the oven to 400 levels F and line a baking sheet with parchment paper.
- Use a pointy knife to slice the spaghetti squash in half lengthwise (key phrase right here is sharp knife…they are often tough to chop!)
- Scoop out the seeds with a spoon and discard, or roast them for a crunchy snack!
- Rub a little bit little bit of olive oil, salt, and pepper over the flesh and put the spaghetti squash halves minimize facet down on the baking sheet.
- Pop within the oven for 35-50 minutes (prepare dinner time is dependent upon the scale of your squash). Flip them over to chill off a little bit bit earlier than utilizing a fork to scrape the squash “noodles” away from the pores and skin.
- Pro tip: maintain your oven mitt on if you flip the squash over. The pores and skin may be extremely popular.
In the meantime, prep your filling by sautéing diced onion, bell pepper, garlic, corn, black beans, and seasonings. Mix the spaghetti squash and fillings collectively in a big mixing bowl. Add salsa verde to style, and switch all the things again to the spaghetti squash “boats.”
Sprinkle them with cheese, put them again within the oven for a couple of minutes, and revel in their heat and gooey deliciousness.
Serving and Substitutions
Can you make these vegan? Sure can. Nix the cheese or use dietary yeast. All different components are vegan (and gluten free, for that matter).
Do you might want to serve them within the spaghetti squash skins? No, you don’t. Putting the filling again within the skins is the best technique to high them with cheese and switch all the things again into the oven to soften it. However, you may stir the cheese into the bowl with the opposite fillings as a substitute and skip the ultimate step.
Possible substitutions and additions. You can sub pinto beans as a substitute of utilizing black beans. Other yummy add-ins embody inexperienced onions, cilantro, avocado, pickled pink onions, pickled pink cabbage, or shredded rooster.
If you’re on a spaghetti squash kick, make sure you try among the different reader favorites that includes this veggie:
If you make this recipe, make sure you fee and evaluation it within the feedback under, and don’t overlook to tag @its_a_vegworld_afterall on Instagram! Looking for one thing completely completely different? Browse the recipe library.
Spaghetti Squash Burrito Bowls
A wholesome, vegetarian spaghetti squash recipe with a Mexican-inspired filling.
Print Pin Rate
Servings: 2 individuals
- 1 spaghetti squash – sliced in half and deseeded
- 1 tbsp olive oil
- three cloves garlic – pressed or minced
- 1/2 pink onion – peeled and diced
- 1 bell pepper – seeds and stem eliminated, chopped
- 1 cup black beans – drained and rinsed
- 1 cup corn – canned or frozen
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/four tsp black pepper
- three/four cup salsa verde – extra to style
- 1 cup shredded cheese – Mexican mix or Monterey Jack
Preheat the oven to 400 levels F. Line a baking sheet with parchment paper. Slice the spaghetti squash in half and take away the seeds. Rub olive oil, salt, and pepper on the flesh and place every half minimize facet down on the baking sheet. Bake for 30-45 minutes (prepare dinner time is dependent upon the scale of your squash), or till the squash is tender and you’ll pull the flesh away from the pores and skin with a fork. Reserve the skins for later.
In a big skillet, warmth the olive oil over medium warmth and add the garlic, pink onion, and bell pepper. Cook for ~5 minutes, or till the veggies are barely delicate. Add the beans and corn, and stir within the chili powder, cumin, and pepper. Cook for 1-2 extra minutes.
When the spaghetti squash is completed cooking, add it to a big mixing bowl with the veggie and bean filling. Add within the salsa verde and stir. Divide the combination evenly into every squash half. Sprinkle the cheese on high and put the squash boats again onto the identical lined baking sheet and into the oven for 5-10 extra minutes, or till the cheese is melted and the dish is warmed via. Enjoy heat!
Calories: 612kcal | Carbohydrates: 79g | Protein: 25g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 1390mg | Potassium: 1353mg | Fiber: 17g | Sugar: 26g | Vitamin A: 3753IU | Vitamin C: 99mg | Calcium: 438mg | Iron: fourmg
Happy first day of fall!