Spaghetti Squash Burrito Bowls
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
-
Servings
4 large servings
-
Calories
428 kcal
-
Course
Main Course
Spaghetti Squash Burrito Bowls
Report
If you're in need of an easy, low-carb dinner, try these spaghetti squash burrito bowls! They require just 15 minutes of prep and feature a high-protein Greek yogurt adobo sauce that can be meal prepped for the week ahead. So grab all the taco fillings and a few spaghetti squash so we can get cooking.
Share:
Ingredients
Fillings
- 2 medium spaghetti squashes
- 3 Tbsp olive oil divided, 45 mL
- ½ tsp each chili powder and cumin
- ¼ tsp salt
- 1 green bell pepper sliced
- ½ medium white onion sliced
- 1 15-oz can black beans drained, 425 g
- 1 15-oz can corn drained, 425 g
- 1 cup shredded Mexican cheese 125 g
- To serve: salsa, avocado, hot sauce
Sauce
- ½ cup plain greek yogurt 120 g
- 2 Tbsp adobo sauce from a jar of chipotle peppers
- 2 cloves garlic minced
- 1 Tbsp lime juice 15 mL
- salt to taste
Add to Shopping List
Instructions
- Prep: Preheat oven to 400°F (204°C). Cut spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with 2 Tbsp of olive oil, then sprinkle with chili powder, cumin, and salt. Rub to evenly coat. Place cut-side down on a baking sheet and prick the outside with a fork.
- Roast: Roast for about 30 minutes, or until fork tender but still a little firm. When finished, flip over and allow to cool enough to touch. Leave the oven on.
- Sauté: While squash cooks, heat the remaining 1 Tbsp of oil in a large sauté pan over medium heat. Add pepper and onion, stirring and cooking until soft, about 15 minutes.
- Sauce: While squash cooks, also make your sauce by stirring together all sauce ingredients.
- Spaghettify: Use a fork to scrape strands from the inside of the spaghetti squash. Transfer strands to a separate bowl, leaving about ¼ inch of flesh in the squash to support your bowls.
- Assemble: Into the hollowed out squash bowls layer in sautéed pepper/onions, corn, beans, sauce, spaghetti squash strands, and cheese. Return to the oven for 5 to 10 minutes, or until cheese is melted.
Notes
- Store leftovers in an airtight container in the fridge for 3 to 4 days. You can store the sauce separately for use in other recipes.
Nutrition Information
Show Details
Serving
1serving
Calories
428kcal
(21%)
Carbohydrates
46.4g
(15%)
Protein
16.5g
(33%)
Fat
23.5g
(36%)
Saturated Fat
8.1g
(41%)
Cholesterol
31mg
(10%)
Sodium
400mg
(17%)
Potassium
730mg
(21%)
Fiber
8.3g
(33%)
Sugar
6g
(12%)
Calcium
314mg
(31%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4large servings
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 428kcal | 21% |
| Carbohydrates | 46.4g | 15% |
| Protein | 16.5g | 33% |
| Fat | 23.5g | 36% |
| Saturated Fat | 8.1g | 41% |
| Cholesterol | 31mg | 10% |
| Sodium | 400mg | 17% |
| Potassium | 730mg | 16% |
| Fiber | 8.3g | 33% |
| Sugar | 6g | 12% |
| Calcium | 314mg | 31% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
