Spaghetti Squash Burrito Bowls

Spaghetti Squash Burrito Bowls

Spaghetti Squash Burrito Bowls are roasted spaghetti squash halves stuffed with a southwestern veggie filling and melty cheese! Serve with your favorite burrito toppings for a hearty vegetarian dinner for two.



  • 1 small Spaghetti Squash, about 30 ounces or 1.8 lb whole
  • 1/2 teaspoon Olive Oil
  • Salt and Black Pepper


  • 1 to 2 teaspoons Olive Oil
  • 1 small Zucchini, diced
  • Half a Bell Pepper, diced
  • 1/4 Red Onion, diced
  • 1/2 teaspoon dried Oregano
  • 1/4 teaspoon ground Cumin
  • Salt and Black Pepper
  • 3/4 cup cooked Black Beans, drained and rinsed if using canned
  • 1/2 cup Corn Kernels, drained well if using canned



  1. Preheat the oven to 400°F.
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
  3. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a littLe bit firm. The time will vary depending on the size of your squash.
  4. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.


  1. While the squash cooks, heat olive oil in a skillet over medium heat. Add the onion, zucchini, bell pepper, cumin, oregano, salt and pepper. Cook, stirring frequently until the vegetables have softened, about 8 to 10 minutes.
  2. Remove skillet from heat, add black beans, corn, and salsa. Stir well, taste, and adjust seasoning as desired.


  1. Add the loose spaghetti strands and half of the cheese to the skillet mixture, stir well. Load up the squash bowls with the filing and top with the remaining cheese.


  1. Bake uncovered at 350°F until warmed through and melty, about 10 minutes.
  2. Then Broil for 1 to 2 minutes until the cheese is bubbly and browned.
  3. Serve warm with your favorite burrito toppings.


You can store the assembled boats in a covered container in the fridge for 2 to 3 days. To reheat, bake at 350°F until warmed through and the cheese is melted about 25 minutes.

Source of Recipe: