These spaghetti squash burrito bowls are so cute you don’t want to eat them. they are the easiest meal to make while also looking fancy and creative.
- 1 yellow onion, diced
- 2 spaghetti squash, halved and seeds taken out
- 2 red or green bell pepper, diced
- 4 cloves garlic, diced
- 2 cans kidney beans, rinsed and drained
- 1 package frozen sweet frozen corn
- 1 tsp cumin
- 1 tsp chili powder
- 2/3 Cup salsa Verde
- 1 TBSP olive oil
- Pre heat oven to 400F and prepare a large baking pan with parchment paper. Cut each squash in half lengthwise and scoop out the middle seeds with a fork or spoon. Brush the squash with olive oil and add salt and pepper to your taste. Bake for 35min.
- In a large skillet, add onion and cook on med/high for 3min. Add your minced garlic and cook for another 2-3min. Add diced bell pepper and cook on high for about 5min or until cooked down (some people like them extra crunchy still).
- Add kidney beans and salsa to warm up and turn skillet on low. If you are making this ahead of dinner time, turn the heat off and set aside.
- Once the squash is done, you will have to let them cool a bit before touching (they hold a lot of water so they get HOT!) Once cooled to handle, scrap the squash with a fork into a large bowl and set the skin back onto the baking sheet. Do this for all 4 squash. I purposely didn’t scrape mine out too much to ensure the skin help up well while serving (you can get more out while you eat it).
- Add the squash noodles to your filling and stir well. When you are ready to eat, fill each squash skin with the filling and bake for 10-15 min on 400F. If you want melted cheese you add this before putting the squash back into the oven.
See blog for customize options
Leftovers keep in fridge for up to 5 days, I never have leftovers!
Nutrition information is based on 1/2 squash
- Category: dinner
- Method: easy
- Cuisine: Mexican
Keywords: spaghetti squash burrito bowls