Description
A hearty vegetarian dinner for two of roasted spaghetti squash halves stuffed with a flavorful southwestern veggie and cheese filling.
Ingredients
For The Spaghetti Squash:
- 1 small Spaghetti Squash, about 30 ounces or 1.8 lb whole
- 1/2 teaspoon Olive Oil
- Salt and Black Pepper
For The Filling:
- 1 to 2 teaspoons Olive Oil
- 1 small Zucchini, diced
- Half a Bell Pepper, diced
- 1/4 Red Onion, diced
- 1/2 teaspoon dried Oregano
- 1/4 teaspoon ground Cumin
- Salt and Black Pepper
- 3/4 cup cooked Black Beans, drained and rinsed if using canned
- 1/2 cup Corn Kernels, drained well if using canned
- 1/2 cup Salsa
- 2 ounces Cheese, shredded and divided
Instructions
1. Preheat your oven to 425°F. Lightly oil a baking sheet or line it with a silicone baking mat.
2. Use a sharp knife to carefully stab the squash a few times on each side, then microwave for 4 to 5 minutes. Carefully slice the squash in half and scoop out the seeds.
3. Rub each half with olive oil and season with salt and black pepper. Place squash halves cut-side down on the prepared pan and roast for 30 to 45 minutes, until fork-tender.
4. Remove squash from the oven and let cool for at least 5 minutes. Scrape a fork along the flesh to create spaghetti-like strands, leaving some intact to form the squash ‘bowl.’
5. While the squash roasts, heat olive oil in a skillet over medium heat. Add the diced onion, zucchini, bell pepper, cumin, oregano, salt, and pepper. Cook for 8 to 10 minutes until softened.
6. Remove the skillet from heat and stir in black beans, corn, and salsa. Taste and adjust seasoning as needed.
7. Add the spaghetti squash strands and half the cheese to the skillet and mix well.
8. Fill each squash half with the mixture and top with the remaining cheese.
9. Bake uncovered at 350°F for 10 minutes until warmed through and melty.
10. Broil for 1 to 2 minutes until the cheese is bubbly and browned.
11. Serve warm with your favorite burrito toppings.
Notes
- You can store the assembled squash bowls in the fridge for 2 to 3 days in a covered container.
- To reheat, bake at 350°F for about 25 minutes until warmed through.
- Add your favorite toppings like avocado, sour cream, or hot sauce for extra flavor.
- For a vegan version, use plant-based cheese or omit it altogether.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 spaghetti squash burrito bowl
- Calories: 390
- Sugar: 5.4g
- Sodium: 630mg
- Fat: 17.1g
- Saturated Fat: 7.2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51.4g
- Fiber: 6.1g
- Protein: 15.7g
- Cholesterol: 29mg