Spaghetti Squash Burrito Bowls


February 12, 2019 By: Comments
Tagged: Dinner Dinner. Kid Friendly Kid Friendly. Beans Beans. Squash Squash. Vegetarian Vegetarian. Tomatoes Tomatoes. Squash Squash. Mexican Mexican. Cheese Cheese. Healthy Dinner Healthy Dinner. Lenten Recipes Lenten Recipes. Entrees Entrees. Convection Oven Convection Oven. Onions Onions. Mexican Mexican. Easy Easy. Corn Corn. Lent Lent.
Prep:
25 minutes
Cook:
50 minutes
Serves:
4
There's no need for meat or wheat in this hearty, nutrient-dense meal. Filled with vegetables and beans, it's a unique twist on classic flavors.

Ingredients

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Directions

  1. Place the halves of the spaghetti squash cut side down on a baking tray and into the oven heated to 375 degrees F for 35 minutes.
  2. In the meantime, sauté the onions and red pepper in the olive oil until soft. When the squash is finished cooking (when a fork scraped on the inside produces spaghetti-like strands), allow to cool for several minutes.
  3. Heat the corn, tomatoes, beans and salsa and transfer to a bowl. Scrape out ¾ of the inside of the squash and add to the filling along with salt. Mix together and transfer into the squash “bowls.”
  4. Top with shredded cheese, then place back in the oven under the broiler for 3 minutes or until cheese has melted. Remove from the oven, top with cilantro, and serve immediately.