Full disclosure. The last time I ate spaghetti squash with gusto coincided with Norwalk Virus blowing through our house. That was 15 years ago and yes, it has taken that long for me to get over it. And I am so glad I did!
Like most squash, spaghetti squash is super easy to cook and versatile and has the added benefit of having a wonderful, um, spaghetti-like texture. You simply grate it with a fork and you get these firm yet supple strands.
And if you are trying to limit your carb dollars or save them for something awesome, like a doughnut, then hit the produce aisle of your grocery store and get some squash!
The flavour is mild and is so easily paired with a hearty tomato sauce, pesto or harissa.
But today, it’s rainy and cold and we’re going to make cheesy, tasty burrito bowls.
Spaghetti Squash Burrito Bowls
- 2 in spaghetti squash cuthalf
- 1 bell pepper
- 1 cup frozen corn kernels
- 2-3 scallions
- 1 Vidallia onion sliced
- 1 can of black beans rinsed and drained you could also use white Romano beans
- 1/2-1 cup of chopped cilantro
- 1 cup of shredded mild cheese (cheddar Monterey Jack)
- 1 cup of salsa
- 2-3 tablespoons of oil (olive avocado, sunflower or corn)
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- 1/2 teaspoon – 1of salt
- 1 ripe avocado sliced
- Optional Seasonings
- Smoked Chipotle Peppers
- Jalapeno Peppers
- Liquid Smoke
- One package of your favourite taco seasoning.
- Preheat oven to 375 degrees. Remove the seeds and gunk from the squash and lace Squash on a cookie sheet lined with parchment paper or lined with foil shiny side down. If using foil, brush lightly with oil and place the squash on top. Bake for 45 minutes.
- While the squash is baking, assemble and prepare your ingredients.
- Slice pepper and onions and set aside. Combine your spices (or use a packet of your favourite taco seasoning) and set aside.
- Grate your cheese, slice your avocado, slice your scallions and wash and chop your cilantro and get your salsa out.
- Take a large skillet and add enough oil to cover the bottom. Add your spice. Simmer for a few minutes on low. It should start to smell really great. Add your onions and your peppers. Sautée for about 10 minutes and set aside.
- Remove the squash from the oven. Take a fork and poke it. The fork should easily go into the squash without much resistance.
- Using oven mitts. Take the fork and scrape at the squash. Little spagetti-like strands should form. Place them in a bowl.
- Now you are ready to assemble your burrito bowls. Layer squash, onions and peppers, corn, salsa and beans in your squash bowl. Top with shredded cheese or vegan cheese.
- Turn on the broiler. Broil for about 5 minutes until the cheese is melted and bubbling. Top with avocado, cilantro and scallions.