Stuffed Spaghetti Squash Burrito Bowls
These Stuffed Spaghetti Squash Burrito Bowls are simple to prep ahead of time, making a healthy, wholesome meal come together with ease!
- 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
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!
Serving: 1g | Calories: 365kcal | Carbohydrates: 52g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.8g | Cholesterol: 55mg | Sodium: 930mg | Fiber: 12g | Sugar: 11g