- VE
- VN
- LC
Spaghetti Squash Burrito Bowls
SO, these Spaghetti Squash Burrito Bowls. We’re just going to dive face first into these because they’re DELICIOUS and so simple and really pretty healthy and nutritious. AND, as things have been going around here, they’re completely vegan as long as you use a non dairy cheese. In case you can’t tell, I’m a pretty big fan!
Ingredients
Instructions
- Step 1
Pre-heat the oven to 350 degrees F. Spray a bake sheet with cooking spray, place the squash on it, skin side down, and bake in the oven for 40-45 minutes. You'll know once it's done when you can easily pierce the skin of the squash with a fork.
- Step 2
Once done, take out of the oven and let cool. Leave the oven on.
- Step 3
While the squash is cooling, prepare the filling. In a large skillet over medium heat, warm the avocado oil and add in the onion. Let saute for 5 minutes stirring frequently.
- Step 4
Add in the garlic, black beans, bell pepper, jalapeno, chili powder, oregano, cumin, cayenne, and sea salt. Cook for an additional 5 minutes. Add in the corn and cook until the corn is warmed all the way through. Take off of the heat.
- Step 5
Shred the flesh of the squash away from the skin and place on a cutting board. Set the skins of the squash aside to use in a minute. Chop lightly so that the strands of spaghetti squash are smaller (more closely resembling rice). Mix the spaghetti squash into the black bean mixture.
- Step 6
Re-stuff the skin of the squash with the squash/ black bean mixture. Top with the cheese and place back in the oven for ~5 minutes or until the cheese has fully melted.
- Step 7
Top with avocado and cilantro and ENJOY!
Tips & Tricks
Per serving
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