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
Ingredients
- 1 spaghetti squash
- 1 cup corn drained and dried
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- ½ tablespoon coconut oil
- 1/2 cup sweet onion chopped
- 1/2 cup bell pepper chopped
- 1/2 - 1 chipotle peppers in adobo sauce finely chopped
- 1 cup diced tomatoes with green chilis
- 1 cup black beans rinsed and drained
- 1/2 cup shredded Mozzarella cheese
Instructions
- Preheat oven to 400 degrees, cut spaghetti squash in half lengthwise, remove seeds and cook on baking sheet for 50-55 minutes.
- 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.
- 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.
- 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 1/4 cup shredded Mozzarella cheese. Broil for about 4-5 minutes or until cheese is melted. Serve hot!
Nutrition
Hi friend,
First I wanted to let you know that I am definitely making stuffed spaghetti squash burrito bowls for dinner! They sound amazing. Second, I can’t believe that I am just now stumbling across your blog. Justin (my husband) and I have been eating a plant based diet for about a year now and I am always looking for new things to try and your recipes look awesome. So proud of you. Your blog is really great. I will definitely be a follower and hopefully this is something that will keep us in touch. Good job mama!
Toshia
Thanks Toshia, that means so much coming from you! The blog is definitely just a hobby and I am by no means a chef, but I do have fun experimenting in the kitchen, I hope you enjoy any recipes you try! <3
I stumbled onto your bog looking for squash pasta recipes for my fiancé and myself and this definitely looks like something we will both love! Quick question though: what spiralizer are you using for your zucchini? I got a little one at the supermarket to try it out and it doesn’t work very well. Your zoodles look lovely and I’m wondering if its just me or if I just got a cheap product.
Hi Rebeka, I am SO sorry for my delayed response, we had a big birthday party for my son, who just turned one, and had family in town, etc. Anyway :) I use a simple handheld one like the one in the link below. I’ve considered getting a heavier duty one, but have limited storage space. When I select my zucchini, I try to find medium ones that are nice and long and not too fat, I seem to have the best luck with the spiralizer when using those! I hope that helps :)
https://www.amazon.com/Kitchen-Active-13974-Spiralizer-Black/dp/B00MG6ZEZM/ref=sr_1_13?s=kitchen&ie=UTF8&qid=1470795069&sr=1-13&keywords=spiralizer