Spaghetti Squash Burrito Bowl

Spaghetti Squash Burrito Bowl

I know it’s hard to believe, a yummy low carb alternative to your favorite chipotle burrito bowl. Yup! I’ve already introduced you to the cauliflower rice option, but prepare to have your mind blown with this tasty take on the bowl. It’s easy to incorporate your favorite chipotle elements into this dish. I went the veggie route, just because I forgot to defrost my chicken breast ahead of time, but the possibilities are endless. Toss in your leftover steak or simply grill up a chicken breast and chop it up to toss in with the flavorful veggies. The best part, you just toss the bowl afterward. Minimal clean-up is key in my book!

Spaghetti Squash Burrito Bowl

2 medium sized spaghetti squash
1 tablespoon oil
1 can black beans, drained and rinsed
2 tablespoons olive oil
1 large bell pepper or two small, cored and sliced
1 large red onion, sliced
2 ears or corn, with kernels chopped off
2 jalapenos, cored and sliced
6 green onions, sliced
1 teaspoon cumin
salt & pepper
1 cup shredded cheddar cheese

Spaghetti Squash Burrito Bowl

Preheat the oven to 375°F and line a cookie sheet with foil. Cut each squash in half lengthwise and then use a spoon to scrap out the seeds and the darker yellow strands that the seeds are attached to.

Season the inside of each squash with salt and pepper and then place each half face down on the baking sheet. Roast in the oven for 30-45 minutes, depending on the size. You can test to see if it’s done by scraping the inside with a fork.

While the squash is roasting, prepare the filling by warming one tablespoon oil in a large pan over medium heat. Sauté the onion for a few minutes and then add the peppers and jalapeno. Sprinkle with salt & pepper and cumin and cook to desired softness. Add corn and black beans to the pan, mix to combine.

When the squash is done cooking, allow it to cool for a few minutes before handling. Turn the oven to broil and then transfer the squash to a surface where you can scrape the inside and begin stuffing.

Scrape about 3/4 of the inside out onto a dish and then layer the filling inside . Top with the spaghetti squash and press down then add another layer of filling. Sprinkle green onion on top and then finish with shredded cheese.

Spaghetti Squash Burrito Bowl

Broil in the oven for about 5 minutes so that the cheese is melted and bubbly– yum!

Spaghetti Squash Burrito Bowl


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