Description
Spaghetti squash burrito bowls with vegetables, beans, and cheese. A fresh and filling meatless dinner.
Ingredients
- 1 small spaghetti squash (about 1 3/4 pounds)
- 1 teaspoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoons olive oil
- 1 small zucchini, diced
- 1/2 red bell pepper, diced
- 1/4 cup finely diced red onion
- 3/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup cooked black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup thick salsa
- 1 cup shredded Mexican blend cheese, divided
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Pierce the spaghetti squash several times with a knife. Microwave for 5 minutes to soften. Slice in half lengthwise and scoop out seeds.
- Brush cut sides with 1 teaspoon olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place cut side down on the baking sheet. Roast for 35 to 45 minutes until flesh shreds easily with a fork. Cool for 5 minutes.
- While squash roasts, heat 2 teaspoons olive oil in a large skillet over medium heat. Add zucchini, bell pepper, and red onion. Cook for 6 to 8 minutes until tender and lightly browned.
- Stir in cumin, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add black beans, corn, and salsa. Cook for 2 to 3 minutes until heated through. Remove from heat.
- Scrape squash into strands with a fork, leaving a border to create boats. Add loose strands to the skillet with 1/2 cup cheese. Stir to combine.
- Spoon filling evenly back into squash shells. Top with remaining 1/2 cup cheese. Reduce oven temperature to 350 degrees F.
- Bake for 10 minutes until cheese is melted. Broil on high for 1 to 2 minutes until bubbly and lightly golden. Serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 350 degrees F until warmed through.
- Prep Time: 20 min
- Cook Time: 52 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired