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.
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