Homebeans Spaghetti Squash Burrito Bowl

Spaghetti Squash Burrito Bowl

Posted in : beans, beef, dinner, easy, family, mexican, recipe, squash, tacos, vegetables on by : Jeanette Rueb Tags: , , , , , , ,

If you like the idea of eating healthier but never know what to do with spaghetti squash once you buy them (other than, you know, make spaghetti), then this recipe is definitely for you! Prepping the squash is easy, and you can mix up the spices however you like from basic salt and pepper for a straight-up spaghetti swap to other flavorful options for something a little different. Cooking the squash on its own for another recipe, you’ll want to add about 5 minutes in the oven.

This recipe makes enough filling for four squash halves. If you’re only looking to make enough for two, you can cook up only one squash and save the extra filling for breakfast the next day. Serve the filling under eggs and, if you’d like, over rice. Melt some cheese over the top and you’ve got a tasty leftover abstraction of huevos rancheros!

For the Squash
4 medium Spaghetti squash, halved
1 tbsp Olive oil
1/2 tsp Garlic powder
1/2 tsp Chili powder
1/2 tsp Cumin
1/2 tsp Cayenne

For the Filling
1 tbsp Olive oil
1/2 Yellow onion, chopped
3 cloves Garlic
1 lb Ground beef
1/2 tsp Oregano*
1/2 tsp Garlic powder*
1/2 tsp Cumin*
1/2 tsp Chili powder*
1/2 tsp Cayenne*
1/2 tsp Red pepper flakes*
Salt and Pepper, to taste
1 1/2 cup Tomatoes, chopped (I recommend using two romas)
1, 15 oz can Black beans, rinsed
1, 15 oz can Corn
2 cups Shredded cheddar

*You can substitute all these spices for a rounded tablespoon of taco seasoning

Preheat your oven to 400 degrees F and line a baking sheet with foil. Carefully, using a large knife, cut your squash in half and scoop out the seeds with a spoon. If you want, you can separate the seeds from the pulp and toast them like pumpkin seeds.

Rub the oil over the inside of the squash in a thin layer. Too much will make the squash slimy when it cooks. Once you’ve coated the halves in oil, add the seasoning. Turn the halves over so the insides are face-down on the baking sheet, and stick them in the oven for 30-35 minutes.

While the squash is cooking, prepare your filling.

Add oil to a hot skillet over medium high heat. Add in the garlic and onions and cook until the onions are soft. Add in the meat and season, cooking until brown. If there is a lot of oil left behind, drain it off. Otherwise, add in the tomatoes, beans, and corn. Taste the mixture and add more seasoning if you think it needs it.

Once the squash is out of the oven, use a fork to shred the spaghetti-like meat away from the sides. Use an oven mitt to hold the squash while you do this because it will be VERY hot. Add a layer of cheese to the shredded halves, followed by a helping of the filling. Add another layer of cheese on top and put the squash halves back in the oven, face-up this time, for five more minutes.

Serve hot, and enjoy!

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