This spaghetti squash burrito bowl recipe is easy to make and so good for you, too!
These beautiful vegetarian burrito bowls are also vegan and gluten free, but above all, delicious.
Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin.
Ingredients of 21 DF Spaghetti Squash Burrito Bowls
- Prepare 2 of medium spaghetti squash.
- It's 1 lb of lean ground chicken.
- It's 1 of onion, chopped.
- Prepare 2 of bell peppers, chopped.
- Prepare 4 of garlic cloves, crushed.
- It's 1 can of black/kidney beans (14oz).
- It's 1/2 tsp of chili powder.
- Prepare 2 tbsp of canned chilies/jalapeños, chopped.
- It's 1 cup of tomato sauce.
- It's 1/2 cup of cilantro, chopped.
- It's 4 of blue containers shredded cheese.
- It's 1/4 tsp of salt.
- Prepare 1/2 tsp of pepper.
21 DF Spaghetti Squash Burrito Bowls step by step
- Preheat oven to 350F.
- Cut squash in half. Scoop out seeds. Face down on tray with parchment paper. Sprinkle with salt and pepper. Bake for 45 minutes..
- Cook onion, garlic, bell pepper, and sauté for 5 minutes. Add beans, chilies, chili powder, tomato sauce, cilantro..
- Cook ground chicken. Combine with vegetable mixture..
- Remove from heat and add half cheese. Stir..
- Combine spaghetti squash strands with mixture..
- Fill each squash boat with a quarter of filling..
- Sprinkle tops evenly with remaining cheese.
- Bake until cheese is melted..
Spaghetti Squash Burrito Bowls are stuffed with veggies, salsa and beans then topped with broiled cheese. They make for a healthy and super delicious vegetarian meal! With spaghetti squash instead of rice! Am I the only who gets excited about that last part? Actually that reminds […] Turns out he loves spaghetti squash - and lentils and roasted sweet potatoes - so he was a big fan of this burrito bowl.
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