Spaghetti Squash Burrito Bowls
Try this Spaghetti Squash Burrito Bowls recipe, or contribute your own.
Try this Spaghetti Squash Burrito Bowls recipe, or contribute your own.
- salt and pepper
- 1 teaspoon cumin
- 1 large red onion sliced
- 2 medium sized spaghetti squash
- 1 tablespoon high heat oil (i use sunflower oil)
- 2 tablespoons olive oil (or preferred cooking oil)
- 1 large bell pepper or two small cored and sliced
- 2 cups corn kernels frozen and defrosted or fresh
- 1 cup fresh cilantro finely chopped
- 1 cup shredded cheddar/monterey jack cheese
- 1 (14.5 ounce) can black beans drained and rinsed
- 1 (16 ounce) jar of salsa (use your preferred level
- 2 jalapenos, cored and sliced (optional)
- 6 green onions sliced (optional)
- Carbohydrate 20.2154225072246 g
- Cholesterol 0 mg
- Fat 0.986938753079494 g
- Fiber 2.76142777572577 g
- Protein 3.0688627838331 g
- Saturated Fat 0.136363070389667 g
- Serving Size 1 1 bowl (157g)
- Sodium 36.8362280144085 mg
- Sugar 17.4539947314988 g
- Trans Fat 0.143900186682046 g
- Calories 90 calories
Step-by-step
- Preheat the oven to 375°F and line a cookie sheet with foil OR fill a 9 x 13" glass baking dish with about an inch of water.
- Wash the spaghetti squash and then slice off the stem at the top.
- Cut each squash in half lengthwise and then use a spoon to scrap out the seeds and the darker yellow strands that the seeds are attached to.
- Rub a little bit of high heat oil on the inner edges of the squash and then place each half face down on the baking sheet/dish.
- Roast in the oven for 30-45 minutes, depending on the size.
- While the squash is roasting, prepare the filling by warming one tablespoon oil in a large pan over medium heat.
- Sauté the red onion for a few minutes and then add the peppers and jalapeno.
- Sprinkle with salt & pepper and cumin and cook to desired softness.
- When the squash is done cooking, allow it to cool for a few minutes before handling.
- Turn the oven to broil and then transfer the squash to a surface where you can scrape the inside and begin stuffing.
- Scrape about 3/4 of the inside out onto a dish and then layer the filling inside (black beans and corn, peppers and onion, salsa and cilantro).
- Top with the spaghetti squash and press down then add another layer of filling.
- Sprinkle green onion on top and then finish with shredded cheese.
- Broil in the oven for about 5 minutes so that the cheese is bubble and golden brown then serve!
My Unexpected Culinary Adventure: Spaghetti Squash Burrito Bowls
As a busy working mom, finding time to cook healthy and delicious meals feels like a constant uphill battle. Dinner time is often a chaotic rush, a whirlwind of homework, after-school activities, and the ever-present need to feed three hungry mouths (and a husband who secretly prefers takeout). So, when I stumbled upon a recipe for Spaghetti Squash Burrito Bowls, I was intrigued. Spaghetti squash? Burrito bowls? It sounded like an intriguing fusion of healthy and satisfying – exactly what my family needed.
I must admit, I’d always been a bit intimidated by spaghetti squash. The name itself suggests a level of culinary sophistication I don’t always possess. But the recipe promised a simple, relatively quick meal, and the photos online looked surprisingly appealing. Plus, the idea of sneaking in extra veggies while satisfying my family’s cravings for something a bit more exciting than plain chicken and broccoli was definitely tempting.
The Preparation: A Surprisingly Smooth Process
To my surprise, the preparation was surprisingly straightforward. Roasting the squash was simpler than I anticipated. The instructions were clear and easy to follow, and the end result was a beautifully tender squash, the strands easily separating like – you guessed it – spaghetti. Preparing the filling was a breeze; a quick sauté of onions, peppers, and jalapenos, combined with canned black beans, corn, and a generous helping of salsa, created a vibrant and flavorful base.
I opted to add some extra spice with the jalapenos, a touch my family usually loves, but that can easily be left out depending on taste preferences. The assembly itself was a fun, almost creative process. Layering the squash, the filling, and finally topping it off with shredded cheese and a sprinkle of fresh cilantro, transformed simple ingredients into something visually stunning.
The Taste Test: A Family Success!
The moment of truth arrived. My family gathered around the table, their faces a mixture of curiosity and apprehension. The first bites were met with enthusiastic approval. The sweetness of the roasted squash played perfectly against the savory, slightly spicy filling. The textures – the tender squash, the slightly crunchy vegetables, and the creamy cheese – created a delightful harmony. Even my picky eater, who usually only tolerates a few bites before declaring the meal “too weird”, devoured his bowl. And my husband, normally a loyal devotee of takeout pizza, gave me a rare and heartfelt compliment: "This is amazing!"
More Than Just a Meal: A Culinary Journey
Making these Spaghetti Squash Burrito Bowls was more than just preparing dinner; it was a little culinary journey. It was a chance to step outside my usual cooking routine, to experiment with new ingredients, and to discover the joys of a healthy and delicious meal that the whole family enjoyed. The recipe itself was simple, adaptable, and easily customizable to my family's preferences. It was flexible enough for a weeknight meal and special enough to impress guests.
I've learned that cooking doesn't have to be a stressful chore. It can be a creative outlet, a way to bond with family, and a chance to discover new flavors and possibilities. This recipe for Spaghetti Squash Burrito Bowls proved that healthy eating doesn't have to be boring – it can be vibrant, flavorful, and incredibly satisfying.
Tips and Variations
Here are some thoughts on adapting the recipe to suit your own tastes and needs:
- Spice Level: Adjust the amount of jalapeno to control the spice level. Omit it entirely for a milder dish.
- Protein Boost: Add grilled chicken, seasoned ground beef, or black beans for extra protein.
- Veggie Variations: Feel free to experiment with other vegetables, such as zucchini, bell peppers, corn, or mushrooms.
- Cheese Alternatives: Use any type of shredded cheese you prefer – Monterey Jack, cheddar, or a Mexican blend all work well.
- Make it Ahead: The squash and filling can be prepared in advance, making this a great recipe for meal prepping.
This simple recipe changed more than just our dinner routine; it sparked a renewed appreciation for fresh, healthy cooking, showing me that even the busiest days can accommodate home-cooked meals. The ease of preparation, the delicious flavors, and the happy faces around the table made this an absolute win. I highly recommend giving this recipe a try. You might just surprise yourself (and your family) with the results.
