Undoubtedly, spaghetti squash has become a fan favorite in the kitchen, and for good reason. Unlike traditional pasta, spaghetti squash noodles are extremely low carb. Because of this, you can easily create a lighter version of your favorite pasta dishes, without sacrificing any flavor. Not only that, it’s packed with veggies full of vitamins and other nutrients, making it a perfect option for lunches, dinners, and everything in between. Learn how to make this spaghetti squash burrito bowl recipe!
Ingredients:
- 1 spaghetti squash
- 2 tsp. olive oil
- 1 zucchini, diced
- 2 bell peppers, diced
- 1/2 red onion, diced
- 1/2 cup corn kernels
- Salt and black pepper
- 3/4 cup black beans
- 1/2 cup salsa
- 2 oz. mozzarella cheese, shredded
Directions:
Step 1
To start, preheat the oven to 425°. Lightly oil a baking sheet or line with a silicone baking mat. Carefully, take a fork and stab the squash a few times on each side, then microwave for 5 minutes. Then, slice the squash in half lengthwise and scoop out the seeds.
Step 2
Next, set the squash halves down on the baking sheet, with the inside facing up. Then, rub each half with oil and season generously with salt and black pepper. Place the pan in the oven and cook until tender, about 30 minutes.
Step 3
Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, zucchini, salt and pepper. Cook, stirring frequently until the vegetables have softened, about 4 minutes or so. Remove the skillet from the heat, then add the salsa and black beans. Stir well.
Step 4
Remove the squash from the oven and let cool for at least 5 minutes. Then, carefully scrape a fork along the inside of the squash to create strands like noodles (leaving a bit behind on the bottom to keep the ‘bowl’ shape later for stuffing).
Step 5
Lastly, add the loose squash strands and half of the cheese into the skillet mixture. Stir until well combined and the cheese has melted. Load the squash bowls up with the filing and top with the remaining cheese. Serve and enjoy!
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