Spaghetti Squash Burrito Bowls

Name: Spaghetti Squash Burrito Bowls
Cook time: 1 h 15 min
Total time: 1 h 15 min
Cuisine: American, Mexican, Latin American
Ingredients: 2 medium sized spaghetti squash; 1 tablespoon high heat oil (I use sunflower oil); 1 (14.5 ounce) can black beans, drained and rinsed; 1 (16 ounce) jar of salsa (use your preferred level of spiciness); 2 tablespoons olive oil (or preferred cooking oil); 1 large bell pepper or two small, cored and sliced; 1 large red onion, sliced; 2 cups corn kernels, frozen and defrosted or fresh; 1 cup fresh cilantro, finely chopped; 2 jalapenos, cored and sliced (optional); 6 green onions, sliced (optional); 1 teaspoon cumin; salt & pepper; 1 cup shredded cheddar/monterey jack cheese (or drizzle with Nacho Cashew Cream)*

Instructions

Cook:1h 15min

Thanks for your blog, I have recently given a lot of serious thought about eating Vegan, and am trying to convince the family. I made these last night for dinner, and they were yummy! You know when you make something and it looks nothing like the photo? Not this one. Mine looked exactly like this. :D I was cooking for 3, so I used two large-ish squash (I wanted to get two that were about the same size, and they only had larger squash). Half a large squash is a pretty large serving for one person. But if you cut it in half when you take it out of the oven, there’s lunch for tomorrow! Mind you, dh and I finished our halves just fine. I also only used half of the “spaghetti” I removed from the two squashes, that amount was just right. Have you ever seen how much stuff comes out of these things? No worries, I just froze the rest in a ziplock freezer bag for another time. I’m going to try your Fat-Free Baked Mexican Black Bean Burgers next.

Updated at: Fri, 15 Nov 2024 23:07:17 GMT