Spaghetti squash burritos will be your favorite weekday dinner! These healthy burrito bowls are SO easy to customize and you can eat them every which way. Stuff in a whole wheat tortilla for taco night, serve it up salad style, or on top a mountain of cilantro lime rice.
Whether you’re vegan, vegetarian, gluten-free, dairy-free, or picky.. there’s a bowl with your name on it! Spaghetti squash is one of my favorite winter squashes and is so versatile. You can build your own burrito bowl over and over again and never have the same meal twice.
WHAT WE USED:
- Spaghetti squash
- Black beans
- Canned corn
- Shredded lettuce
- Shredded Mozzarella
We kept it simple, but you can re-create these however you want!
ROAST THE SQUASH
Roasting the squash takes about 35-40 minutes, but you’ll have plenty of time to prepare the other ingredients while you wait. If you’ve never had spaghetti squash before, roasting it’s easy, I promise!
PICK YOUR PROTEIN
Whether it’s Meatless Monday or Taco Tuesday, these versatile bowls taste great with any protein.
GO LEAN: opt for lean ground beef or chicken.
GO MEATLESS: toss in your favorite beans, crumbled tofu, or quinoa for a complete protein.
For this recipe I used whatever was on hand, but you can mix up the filling however you’d like! If you don’t feel like prepping the filling, use any leftovers in the fridge or utilize the salad bar at your grocery store. Everyone can choose their toppings and it’s already prepped and ready to go.
It’s super easy to load these with veggies and fill up on fiber. Zucchini, shredded cabbage and spinach would be great additions. You can even recreate Chipotle’s fajita veggies by adding roasted peppers and onions.
TOP IT OFF
Just like your mix-ins, you can customize your toppings to add whatever is on hand. We used sliced avocado, mozzarella cheese (surprisingly good), and salsa.
Another tasty option is to go the traditional route by adding reduced fat-cheddar, guacamole, cilantro and a squeeze of lime juice. Before topping it off, sprinkle on the cheese, and let it melt. I absolutely hate cheese, but I’ve heard it’s just as good melted!
No matter what you choose, you’ll never get tired of Spaghetti Squash Burritos. Trust me.. the possibilities are endless. Let us know what you create!
- 2 spaghetti squash
- Kosher salt
- 2 tbsp olive oil, divided
- 2 cloves garlic minced
- 15 oz can black beans, rinsed and drained
- 8 oz can corn
- ¼ tsp pepper
- ½ tsp chili powder
- ½ cup salsa, jarred
- ½ head lettuce, shredded
- 1 tbsp Mozzarella cheese, shredded
- ½ avocado, optional
- plain Greek yogurt, optional
- Preheat oven to 400 and line a baking sheet with parchment paper.
- Cut spaghetti squash in half and scoop out the seeds. Drizzle the inside with 1 tbsp olive oil and sprinkle with salt.
- Place squash halves face-down on prepared baking sheet. Bake for 35-45 minutes or until tender. Use a fork to scrape the insides to look like spaghetti.
- In a medium skillet, add remaining olive oil and garlic. Saute until golden brown. Add black beans, and corn; cook 2-3 minutes. Toss with salt, pepper, and chili powder.
- Each half is enough for one person. Either place the mixture on top of the spaghetti squash or scoop out the shredded squash and mix with your bean mixture. Add your desired toppings
- *If you want melted cheese on top, place bean mixture inside the squash, add cheese, and put in the oven until melted.