Lemons and Basil

Stuffed Spaghetti Squash Burrito Bowls

As a full-time mom, to a ten month old baby boy who is into e.v.e.r.y.t.h.i.n.g, meals that can be prepped ahead of time have become a must – which is why I love these Stuffed Spaghetti Squash Burrito Bowls! I can stick the spaghetti squash in the oven to bake while feeding the little guy, then chop and roast the veggies during nap time. Once dinner time rolls around, it’s a matter of assembling and reheating in the oven for 10-15 minutes, making a hot meal, made up of wholesome goodness, completely doable!

I quite often use spaghetti squash in place of the zucchini in my Zucchini Spaghetti with Lentil Marinara recipe, but because this vegetable is so versatile I love using it in less traditional ways, hence these burrito bowls. They are actually just an adaption from my Healthy Mexican Stuffed Sweet Potatoes, another favorite recipe that can easily be prepped ahead of time.

Regardless of what phase of life you’re in, whether kids are in the picture, you’re chasing after your dreams and career, or somewhere in between, chances are you live a busy life and eating a healthy dinner isn’t always easy. I hope recipes like this one can help make eating a healthy dinner a little simpler and a little more doable!

Happy Weekend and Happy Cooking! :)

Stuffed Spaghetti Squash Burrito Bowls
Prep time
Cook time
Total time
These Stuffed Spaghetti Squash Burrito Bowls are simple to prep ahead of time, making a healthy, wholesome meal come together with ease!
Recipe type: Dinner
Serves: 2
  • 1 spaghetti squash
  • 1 cup corn, drained and dried
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ tablespoon coconut oil
  • ½ cup sweet onion, chopped
  • ½ cup bell pepper, chopped
  • ½ - 1 chipotle peppers in adobo sauce, finely chopped
  • 1 cup diced tomatoes with green chilis
  • 1 cup black beans, rinsed and drained
  • ½ cup shredded Mozzarella cheese
  1. Preheat oven to 400 degrees, cut spaghetti squash in half lengthwise, remove seeds and cook on baking sheet for 50-55 minutes.
  2. While the squash bakes, add corn to a dry skillet, sprinkle with the chili powder, cumin and garlic, stir to combine, let the corn roast for several minutes before stirring. Then stir, and cook for another 3-5 minutes, again without stirring. Continue this until corn is browned and roasted on the outside. Set aside in a small bowl.
  3. Saute chopped onion and bell pepper in skillet with coconut oil and chipotle pepper over medium heat until onions are soft and translucent. Stir in seasoned corn, black beans, and tomatoes with green chilis, and cook 5-7 minutes or until beans and tomatoes are heated through and all seasonings and flavors are well combined.
  4. Remove spaghetti squash from oven and use a fork to shred the cooked flesh from each half, then spoon the cooked flesh into the bean and veggie mixture, stir until well mixed. Scoop filling back into each skin/half and top each with ¼ cup shredded Mozzarella cheese. Broil for about 4-5 minutes or until cheese is melted. Serve hot!
Nutrition Information
Serving size: 1 Calories: 365 Fat: 7 Saturated fat: 1 Unsaturated fat: .8 Trans fat: 0 Carbohydrates: 52 Sugar: 11 Sodium: 930 Fiber: 12 Protein: 27 Cholesterol: 55