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Spaghetti Squash Burrito Bowls

This recipe quickly became one of my new favorites.  Its super easy, nutritious, and leftovers make a great packed lunch.  I adapted it from a pinterest recipe.


  • 2 medium sized spaghetti squash
  • 1 tablespoon evoo
  • 1 can black beans, drained and rinsed
  • 1 jar of red enchilada sauce
  • 2 tablespoons evoo
  • 1 large bell pepper, cored and sliced
  • 1 large red onion, sliced
  • 1 can corn
  • 1 cup fresh cilantro, finely chopped
  • 2 jalapenos, cored and sliced
  • 1 teaspoon cumin
  • salt & pepper
  • 1 cup shredded cheddar/monterey jack cheese
  • avocado

Preheat the oven to 375°F and fill a 9 x 13” glass baking dish with about an inch of water. If you’re making the full recipe, you’ll have four bowls total (or four halves of squash) so you’ll probably need two separate baking dishes.

Wash the spaghetti squash and then slice off the stem at the top. 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.  The seeds are edible, if you'd like to roast them with spices.

Rub a little bit of evoo on the inner edges of the squash and then place each half face down on the baking sheet/dish. 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. Strands should come loose as you scrape all the way down to the flesh.

While the squash is roasting, prepare the filling by warming one tablespoon evoo in a large pan over medium heat. Sauté the red onion for a few minutes and then add the peppers. Sprinkle with salt & pepper and cumin and cook to desired softness.

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 (black beans and corn, peppers and onion, enchilada sauce and cilantro). Top with the spaghetti squash and press down then add another layer of filling. Finish with shredded cheese.

Broil in the oven for about 5 minutes so that the cheese is bubble and golden brown then serve!  Top with avocado!