I am a BIG fan of spaghetti squash! I love the stringy vegetable. However, other than baking it and serving it as a side dish or with spaghetti sauce and meatballs or chicken Parmesan I was at a loss of what to do with it…. Then I thought Burrito Bowls!!!!

You have to clean and bake the squash first. Cutting it in half before baking is the biggest challenge. I found that rocking the knife while cutting seems to help.  Be careful!

Rub the edges with a high heat oil. I use organic safflower oil. Turn them face down and let them bake!

While the squash is baking, get the fillings ready. Saute the onions and peppers, add the seasonings and set up the rest of the ingredients in bowls for easy filling.

When the squash is done baking, scoop out the inside, shred it, and set it aside to be put back in later.

Then layer the bowls with you choice of ingredients and shredded squash. I begin with the pepper and onion mixture,  beans, corn, salsa, cilantro and spaghetti squash. I pack it down and repeat the layers.

Finally, top it off with cheese and shove it back in the oven to heat everything up. When the cheese is bubbly it is done!  When it comes out of the oven I top it off with more salsa, fresh cilantro and a dollop of plain Greek Yogurt (do not tell my husband – he thought it was sour cream!).

Have fun with this dish and experiment with ingredients.

Enjoy!

Southwest Spaghetti Squash Burrito Bowls

2017-01-10 16:04:16

Serves 2

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Prep Time

25 min

Cook Time

50 min

Total Time

1 hr 15 min

Prep Time

25 min

Cook Time

50 min

Total Time

1 hr 15 min

Ingredients

1. 1 small to medium sized spaghetti squash
2. 1 tablespoon high heat oil (I use organic safflower oil)
3. 1/2 cup of canned black beans, drained and rinsed
4. 6 Tablespoons of salsa (use your preferred level of spiciness)
5. 1 tablespoons olive oil (or preferred cooking oil)
6. 1 small or 1/2 large red bell pepper cored and sliced
7. 1/2 large red onion or sweet onion, sliced
8. 2 cups corn kernels
9. 1/2 cup fresh cilantro, finely chopped
10. 1 (4ounce) can mild diced green chilli's
11. 2 green onions, sliced (optional)
12. 1/2 teaspoon cumin
13. 1 teaspoon oregano
14. 1/2 teaspoon chili powder
15. salt & pepper
16. 1/2 cup shredded cheddar/Monterrey jack cheese
17. 2 Tablespoons of plain Greek yogurt

Instructions

1. Preheat the oven to 375°F and line a cookie sheet with foil.
2. Wash the spaghetti squash and then slice off the stem at the top.
3. Cut each squash in half lengthwise and then use a spoon to scrap out the seeds
4. Rub a little bit of high heat oil on the inner edges of the squash
5. Place each squash face down on the baking sheet.
6. Roast the squash in the oven for 30-45 minutes, depending on the size.
7. The squash is done when you can easily scrape the inside
8. While the squash is roasting, prepare your fillings
9. Heat 1/2 tablespoon olive oil in a large pan over medium heat.
10. Sauté the red onion for a few minutes and then add the peppers and canned green chilies.
11. Sprinkle with salt, pepper, cumin, oregano and chili powder
12. Cook to desired softness (6-10 minutes).
13. When the squash is done cooking, allow it to cool for a few minutes before handling.
14. Turn the oven to broil.
15. Turn the squash over and scrape about 3/4 of the inside out onto a dish, setting it aside.
16. Layer the filling inside (1/4 cup black beans, 1/4 cup corn, 1/2 cup peppers and onion, 1 tablespoon salsa and 1 tablespoon cilantro).
17. Top with 1/2 cup spaghetti squash and press down then the layers.
18. Repeat the layers.
19. Sprinkle green onion and shredded cheese on top.
20. Broil in the oven for about 5 minutes so that the cheese is melted.
21. Remove from oven and top with diced tomatoes, salsa, cilantro, and 1-2 tablespoons sour cream or Greek yogurt.

Notes

1. (If you have extra spaghetti squash save it for another meal)
2. On the Portion Fix food plan your container counts would be: 2 greens, 1 yellow, 1 blue . They may vary depending on your toppings.

By Donna Englestad

Coastal Girl Food n' Fitness http://coastalgirlfoodnfitness.com/

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