Spaghetti Squash Burrito Bowls
Just as tasty as the rolled up version minus the rice and tortilla. Lower carb and vegetarian, but incredibly delicious!
Ingredients
- 3 small spaghetti squash
- 1 tbsp extra virgin olive oil
- 2 large bell peppers
- 1 large onion
- 1 15 oz can diced tomatoes
- 1 cup fresh or frozen corn
- 1 15 oz can black beans (or use 1 cup dried beans, pre-soaked and cooked)
- 1 cup shredded cheddar cheese
- 2 tbsp taco/fajita seasoning
Instructions
- Preheat the oven to 375°F
- Wash the squash well, then cut off the stems. Slice the squash in half lengthwise and scoop out the seeds/guts (compost).
- Place the squash cut side down on a baking sheet with a silicone baking mat (or lined with parchment paper) and bake for 30 minutes until the shell is easily pierced with a fork
- While the squash is cooking prepare the filling. Heat olive oil in a large skillet over medium high heat until it shimmers.
- Slice the peppers and onions and add them to the skillet. Cook about 5 minutes so that the onions are starting to get translucent and the peppers are softening.
- Add the diced tomatoes, black beans, and corn to the skillet and mix with a large spoon. If your vegetables released a lot a water while cooking, you may need to drain some of it out. You want a small amount of liquid so it isn't dry, but not so much that it is submerging the vegetables.
- Sprinkle the taco/fajita seasoning over the vegetable mix and toss to coat. Remove the vegetable mix from the heat, and set aside.
- Shred the cheddar cheese.
- When the squash is done cooking, leave them on the baking sheet, flip them over, and use a fork to scrape the flesh so that it starts forming "noodles".
- Top each squash with a large spoonful of the vegetable mixture, than add a handful of cheese.
- Place the squash back into the oven and bake 1-2 minutes more until the cheese is bubbly.
- Set each squash half on a plate and serve with your choice of toppings like sour cream, guacamole, chopped cilantro, or green onions.
- When everyone has finished eating, compost the squash "bowls"