Spaghetti Squash Burrito Bowl
Recipe type: Vegetarian, Mexican, Healthy
Prep time: 
Cook time: 
Total time: 
Serves: Serves 2
Tender spaghetti squash with Mexican flair. It is filled with black beans, corn, onions, salsa, jalapenos and cumin.
  • 1 spaghetti squash
  • 1 teaspoon oil
  • 1 - 2 garlic cloves - crushed
  • 1 cup black beans - drained and rinsed well
  • 1 cup corn
  • 1 cup diced red onion
  • 3 green onions
  • 8 oz. chunky salsa
  • 2 - 3 sweet peppers - chopped
  • 1 jalapeno pepper - chopped fine
  • 1/2 teaspoon cumin
  • salt and pepper
  • handful cilantro - chopped
  1. Start by roasting the spaghetti squash. Preheat the oven to 350 degrees. Cut the spaghetti squash in half. Remove the seeds. Place cut side down on a cookie sheet. Place pan in oven. Add a couple of cups of water to pan. Bake for 45 - 60 minutes or until spaghetti squash is tender.Let cool for about 10 minutes and then use a fork to separate the strands of the squash. Put the squash in a bowl. Season with salt and pepper.
  2. In a saute pan, add the oil. Add the onions and garlic. When they start to soften add the peppers. Cook for several minutes.
  3. Add the black beans, corn, salsa. cumin, salt and pepper. Add the cilantro and remove from heat.
  4. Put some of the squash back in the shell. Add 1/4 of the vegetable mixture on top. Fill the shell with more spaghetti squash. Then top with with a 1/4 more of the mixture. Fill other shell repeating these steps.
  5. Wrap the halves in aluminum foil. Put on a cookie sheet. Bake at 350 degrees for 30 minutes.
This will serve 2 as a main dish with leftovers. It will easily serve 4 as a side dish depending on the size of your spaghetti squash. Mine were about a medium size.
Recipe by Recipes Food and Cooking at