Spaghetti Squash Burrito Bowls Recipe
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.
Spaghetti squash bowls are my absolute favorite way to eat cooked spaghetti squash.
Mainly because you can stuff them with ANYTHING! See our Pizza Spaghetti Squash Boats, Hummus Spaghetti Squash Bowls or these Veggie Spaghetti Squash Bowls with Peanut Sauce for proof.
Also, they’re perfect for cleaning out the fridge.
For these bowls, we sautéed up a small zucchini, a few pieces of bell pepper, and some canned corn leftover from making cornbread zucchini muffins.
To add protein and create a sauce, we also tossed in half a can of black beans and a little fire roasted salsa.
If you’ve got a fondness for nachos (who doesn’t?) I recommend making a batch of sweet potato nachos or veggie nachos to use up any leftover bell pepper, beans, and salsa.
Don’t worry if the recipe seems a little overwhelming at first. It’s easier than it looks.
The spaghetti squash only needs a few minutes of prep. The rest of the cooking time is hands-free roasting in your toaster oven or oven.
You can roast the squash or make the filling on separate days. The directions are written so it’s easy to stop wherever you want.
And if you’re cooking for one, toss the extra stuffed squash in the fridge for a quick dinner or lunch the next day. These cheesy spaghetti squash burrito bowls reheat wonderfully!
Keep scrolling for step by step photos & spaghetti squash tips after the recipe
FOR THE SPAGHETTI SQUASH:
- 1 small Spaghetti Squash, about 30 ounces or 1.8 lb whole
- 1/2 teaspoon Olive Oil
- Salt and Black Pepper
FOR THE FILLING:
- 1 to 2 teaspoons Olive Oil
- 1 small Zucchini, diced
- Half a Bell Pepper, diced
- 1/4 Red Onion, diced
- 1/2 cup Corn Kernels
- 1/2 teaspoon dried Oregano
- 1/4 teaspoon ground Cumin
- Salt and Black Pepper
- 3/4 cup cooked Black Beans
- 1/2 cup Salsa
- 2 ounces Cheese, shredded and divided
Cook The Squash:
- Adjust the cooking rack in your toaster oven (or oven) to the bottom position and preheat to 425 degrees F. Lightly oil a baking sheet or line with a silicone baking mat.
- Use a sharp knife to carefully stab the squash a few times on each side, then microwave 4 to 5 minutes. Watching out for steam, slice the squash in half and scoop out the seeds.
- Rub each half with oil and season well with salt and black pepper. Place squash on the pan and cook until fork tender, about 30 to 45 minutes, depending on the size of your squash.
- Remove squash from the oven and cool for at least 5 minutes. Then, scrape a fork along the flesh to create spaghetti-like strands (leave a little behind to keep the ‘bowl’ intact for stuffing later).
- 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.
- Remove skillet from heat, add black beans and salsa. Stir well, taste, and adjust seasoning as desired.
- 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.
Bake The Bowls:
- Bake uncovered in a 350 degree toaster oven for 10 minutes until warmed through and melty.
- Then Broil for 1 to 2 minutes until the cheese is bubbly and browned.
- 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 degrees F until warmed through and the cheese is melted, about 25 minutes.