New Recipe: Squashy Burrito Bowls

With the fall season FINALLY upon us, it’s time to start cooking with squash once again!

I like to search Pinterest when looking for new recipe ideas. It’s amazing what people come up with… some great ideas and some scary ones too. I noticed a few different versions of using spaghetti squash for the base of a burrito bowl.

Anytime I think of burrito bowls, I immediately think of Chipotle. They pretty much made the burrito bowl famous! It’s a delicious and hearty combination of pretty high quality nutritious foods: rice, peppers, onion, lean meat, salsa, guacamole, lettuce, etc.

Here’s my new version of the burrito bowl {with spaghetti squash}…

 

The Squashy Burrito Bowl

1 medium spaghetti squash

2 teaspoons olive oil

1 (14.5 ounce) can black beans, drained and rinsed

8-ounce salsa (I used Hatch Chili salsa from Central Market)

1 large bell pepper, cored and sliced

1 large red onion, sliced

1 cup corn kernels, frozen and defrosted or fresh

½ cup fresh cilantro, finely chopped

2 jalapenos, cored and sliced

1 teaspoon cumin

salt & pepper, to taste

½ cup shredded 2% mozzarella cheese

 

Directions:

Preheat the oven to 375°F and line a cookie sheet with foil.

Wash the spaghetti squash and then slice off the stem at the top. Cut the squash in half lengthwise and then use a spoon to scrap out the seeds and the darker yellow strands that the seeds are attached to.

Rub a little bit of olive oil (1 tsp each side) on the inner edges of the squash and then place each half face down on the baking sheet. Roast in the oven for 30-40 minutes, depending on the size (longer for larger squash). You can test to see if it’s done by poking the outside with a knife or fork. If its tender, it is ready. You can also flip it over and scrape it a little… strands should come loose as you scrape all the way down to the flesh.

Spaghetti Squash Bowl-1

While the squash is roasting, prepare the filling. Chop or slice the bell pepper, onion, jalapeno and cilantro. Sprinkle with salt & pepper and cumin. If you don’t like the bell pepper or onion to stay crunchy, you can also sauté the onion/pepper while the squash is cooking. (I just kept them raw.)

When the squash is done cooking, allow it to cool for a few minutes before handling. Turn the oven to broil and then transfer the squash to a surface where you can scrape the inside and begin stuffing.

Spaghetti Squash Bowl-2

Scrape about 3/4 of the inside out onto a dish and then layer the filling inside (black beans and corn, peppers and onion, salsa and cilantro). Top with the spaghetti squash and press down then add another layer of filling. Sprinkle with ¼ cup shredded cheese each side.

Spaghetti Squash Bowl-3

Broil in the oven for about 5 minutes so that the cheese is bubbly and golden brown then serve!

Spaghetti Squash Bowl-4 Spaghetti Squash Bowl-5

Nutrition Facts (1 bowl or 1/2 recipe): 375 calories, 10g fat, 55g carbohydrate, 12g fiber, 18g protein

**Notes:

I sliced the bell pepper, onion and jalapeno. I think chopping it up would make for easier eating later on.

Could add rice and/or avocado for higher calories or increased carbohydrate if your training is at an intense level or trying to gain muscle mass

 
Squashy Burrito Bowls
 
Prep time
Cook time
Total time
 
Burrito Bowl with a squash base
Author:
Recipe type: Entree
Serves: 2
Ingredients
  • 1 medium spaghetti squash
  • 2 teaspoons olive oil
  • 1 (14.5 ounce) can black beans, drained and rinsed
  • 8-ounce salsa (I used Hatch Chili salsa from Central Market)
  • 1 large bell pepper, cored and sliced
  • 1 large red onion, sliced
  • 1 cup corn kernels, frozen and defrosted or fresh
  • ½ cup fresh cilantro, finely chopped
  • 2 jalapenos, cored and sliced
  • 1 teaspoon cumin
  • salt & pepper, to taste
  • ½ cup shredded 2% mozzarella cheese
Instructions
  1. Preheat the oven to 375°F and line a cookie sheet with foil.
  2. Wash the spaghetti squash and then slice off the stem at the top. Cut the squash in half lengthwise and then use a spoon to scrap out the seeds and the darker yellow strands that the seeds are attached to.
  3. Rub a little bit of olive oil (1 tsp each side) on the inner edges of the squash and then place each half face down on the baking sheet. Roast in the oven for 30-40 minutes, depending on the size (longer for larger squash). You can test to see if it’s done by poking the outside with a knife or fork. If its tender, it is ready. You can also flip it over and scrape it a little… strands should come loose as you scrape all the way down to the flesh.
  4. While the squash is roasting, prepare the filling. Chop or slice the bell pepper, onion, jalapeno and cilantro. Sprinkle with salt & pepper and cumin. If you don’t like the bell pepper or onion to stay crunchy, you can also sauté the onion/pepper while the squash is cooking. (I just kept them raw.)
  5. When the squash is done cooking, allow it to cool for a few minutes before handling. Turn the oven to broil and then transfer the squash to a surface where you can scrape the inside and begin stuffing.
  6. Scrape about ¾ of the inside out onto a dish and then layer the filling inside (black beans and corn, peppers and onion, salsa and cilantro). Top with the spaghetti squash and press down then add another layer of filling. Sprinkle with ¼ cup shredded cheese each side.
  7. Broil in the oven for about 5 minutes so that the cheese is bubble and golden brown then serve!
  8. Nutrition Facts (1 bowl or ½ recipe): 375 calories, 10g fat, 55g carbohydrate, 12g fiber, 18g protein
Nutrition Information
Calories: 375 Fat: 10g Carbohydrates: 55g Fiber: 12g Protein: 18g

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