It's SUPER easy to make this recipe vegetarian. Simply sub out the beef for extra veggies! Bell peppers, spinach, and red onions would all be great additions.
Burrito Spaghetti Squash Bowl
Rated 5.0 stars by 1 users
Category
Dinner
Servings
4
Prep Time
15 minutes
Cook Time
70 minutes
Ingredients
2 medium spaghetti squash, halved, seeds remove
1 tbsp. extra-virgin olive oil
Kosher salt
-
1/2 tsp. chili powder
-
1/2 tsp. cumin
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
Spaghetti Squash
Filling
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.