Spaghetti Squash Burrito Bowl

Name: Spaghetti Squash Burrito Bowl
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 small Spaghetti Squash, about 30 ounces or 1.8 lb whole; 1/2 teaspoon Olive Oil; Salt and Black Pepper; 1 to 2 teaspoons Olive Oil; 1 small Zucchini, diced; Half a Bell Pepper, diced; 1/4 Red Onion, diced; 1/2 teaspoon dried Oregano; 1/4 teaspoon ground Cumin; Salt and Black Pepper; 3/4 cup cooked Black Beans, drained and rinsed if using canned; 1/2 cup Corn Kernels, drained well if using canned; 1/2 cup Salsa; 2 ounces Cheese, shredded and divided

10 steps

Prep:10minCook:45min

I LOVED this dish. J liked it as well.

Updated at: Thu, 17 Aug 2023 05:33:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories318.1 kcal (16%)

Total Fat14.4 g (21%)

Carbs34.4 g (13%)

Sugars8.5 g (9%)

Protein16.4 g (33%)

Sodium1014.7 mg (51%)

Fiber10 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1Spaghetti Squash

small

½ teaspoonolive oil

salt

black pepper

1 teaspoonsolive oil

0.5Bell Pepper

0.25red onion

½ teaspoondried oregano

¼ teaspoonground cumin

salt

black pepper

¾ cupBlack Beans

cooked, drained and rinsed if using canned

½ cupCorn Kernels

drained well if using canned

½ cupsalsa

2 ouncesCheese

shredded and divided

Instructions

Step 1

Preheat your oven to 425°F. If using a toaster oven select the “BAKE” setting and use the bottom rack placement. Lightly oil a baking sheet or line with a silicone baking mat.

Step 2

Use a sharp knife to carefully stab the squash a few times on each side, then microwave 4 to 5 minutes. Watching out for steam, slice the squash in half and scoop out the seeds.

Step 3

Rub each half with oil and season well with salt and black pepper. Place squash on the pan and cook until fork-tender, about 30 to 45 minutes, depending on the size of your squash.

Step 4

Remove squash from the oven and cool for at least 5 minutes. Then, scrape a fork along the flesh to create spaghetti-like strands (leave a little behind to keep the ‘bowl’ intact for stuffing later).

Step 5

Prepare Filling:

Step 6

While the squash cooks, heat olive oil in a skillet over medium heat. Add the onion, zucchini, bell pepper, cumin, oregano, salt and pepper. Cook, stirring frequently until the vegetables have softened, about 8 to 10 minutes.

Step 7

Remove skillet from heat, add black beans, corn, and salsa. Stir well, taste, and adjust seasoning as desired.

Step 8

Assembly:

Step 9

Add the loose spaghetti strands and half of the cheese to the skillet mixture, stir well. Load up the squash bowls with the filing and top with the remaining cheese.

Step 10

Bake the bowls. Bake uncovered at 350°F until warmed through and melty, about 10 minutes. Serve warm.