Burrito Spaghetti Squash Bowl
Zach Johnston
4
15 minutes
70 minutes
Mexican
Dinner
Ingredients
Spaghetti Squash
- 2 medium spaghetti squash, halved, seeds remove
- 1 tbsp. extra-virgin olive oil
- Kosher salt
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
Filling
- 1 tbsp.extra-virgin olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1lb ground beef or ground turkey
- 1 tbsp. Taco Seasoning
- Kosher Salt
- Black Pepper
- 1 can of black beans
- 1 1/2 cup chopped cherry tomatoes
- 1 cup of canned and drained or frozen
- 1 cup shredded Monterey Jack
- 1/2 cup shredded cheddar
Directions
- Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
- Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
- Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
- Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.
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