When I first discovered spaghetti squash, I never expected it to become my go-to for transforming leftover veggies into a show-stopping meal. This Spaghetti Squash Burrito Bowl is not only a delightful twist on traditional burritos but also a nourishing escape from fast food fatigue. The satisfying texture of roasted spaghetti squash, combined with a medley of vibrant southwestern flavors, creates a wholesome dish that feels indulgent yet healthy.
Picture this: tender strands of squash cradling a savory mix of sautéed vegetables, black beans, and gooey cheese—all topped off with zesty salsa. It’s an explosion of flavors in every bite, perfect for those busy weeknights when you crave something hearty without the hassle. Plus, its gluten-free nature makes it an ideal choice for anyone looking to lighten up their dinner without sacrificing taste. Let’s dive into this easy recipe, where you’ll not only feel like a kitchen pro, but you can also get creative with whatever you have on hand!
Why are Spaghetti Squash Burrito Bowls a Must-Try?
Flavor Explosion: Each bite of these bowls bursts with southwestern zest, making your taste buds dance with delight.
Easy to Customize: Use whatever veggies you have! This dish embraces creativity and can adapt to your pantry staples.
Healthy Comfort: Enjoy a comforting meal that’s filled with nutritious ingredients without sacrificing flavor.
Quick Cooking: Perfect for busy evenings, this recipe comes together in less than an hour.
Crowd-Pleaser: Impress family and friends with this vibrant, delicious dish that’s pleasing to everyone, including vegetarians and gluten-free eaters alike!
Spaghetti Squash Burrito Bowls Ingredients
• Here’s everything you’ll need to create these flavorful Spaghetti Squash Burrito Bowls!
For the Squash
- Spaghetti Squash – Provides a gluten-free base and a beautiful presentation; opt for smaller squashes around 30 ounces for easy serving.
- Olive Oil – Adds richness while roasting; choose high-quality extra virgin for enhanced flavor.
For the Filling
- Red Onion – Brings aromatic sweetness to the mix; shallots can work as a great substitute.
- Zucchini – Contributes moisture and a tender texture; can be swapped with squash or eggplant if needed.
- Bell Pepper – Delivers sweetness and crunch; feel free to use any color or even roasted peppers for a deeper flavor.
- Cumin – Essential for that southwestern flair; adjust to taste to amp up the heat!
- Oregano – Complements the flavors beautifully; switch it up with other herbs if you prefer.
- Black Beans – Packed with protein for heartiness; chickpeas or lentils can step in for variety.
- Corn – Adds a pop of sweetness and texture; can be omitted or replaced with peas if you have them on hand.
- Salsa – Infuses moisture and tanginess; select a mild or spicy version based on your heat preference.
- Cheese (Shredded) – Melts wonderfully for that rich topping; opt for dairy-free cheese for a vegan delight.
Optional Garnishes
- Greek Yogurt or Avocado – Provides creaminess and balances the flavors; perfect for a fresh finish!
- Fresh Herbs (Cilantro or Parsley) – Enhances flavors significantly; don’t skip this touch for freshness!
How to Make Spaghetti Squash Burrito Bowls
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Preheat Oven: Start by setting your oven to 425°F. Line a baking sheet with parchment paper for easy cleanup after roasting the squash.
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Cook Squash: Microwave the spaghetti squash for 5 minutes to soften it slightly. Halve the squash, scoop out seeds, and drizzle with olive oil, salt, and pepper. Roast for 30-45 minutes until tender and golden.
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Prepare Filling: In a large skillet, sauté chopped red onion, zucchini, and bell pepper in olive oil over medium heat for about 8-10 minutes until softened. Stir in cumin, oregano, black beans, corn, and salsa. Cook until heated through, then adjust seasoning to taste.
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Combine Ingredients: Scrape the flesh of the roasted squash to create long strands. Mix these strands with your veggie filling and half of the shredded cheese. Generously fill the squash halves with this savory mixture.
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Bake Again: Place the filled squash halves back in the oven at 350°F for about 10 minutes. For a deliciously crispy cheese topping, broil for 1-2 minutes, but keep a close eye to prevent burning.
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Serve & Garnish: Remove from the oven and top each bowl with a dollop of Greek yogurt or slices of avocado. Feel free to sprinkle with fresh herbs like cilantro or parsley for extra freshness.
Optional: Add a squeeze of lime juice for a zesty twist.
Exact quantities are listed in the recipe card below.
What to Serve with Spaghetti Squash Burrito Bowls?
Picture a colorful table spread where every dish complements the comforting flavors of your spaghetti squash creation.
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Creamy Avocado Salad: Creamy and fresh, this salad brightens up the meal and adds a cool contrast to the warm bowls. Toss together diced avocados, cherry tomatoes, and a splash of lime for a refreshing side.
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Cilantro Lime Rice: A zesty addition, the bright flavors of cilantro and lime take your meal to the next level. This rice dish beautifully pairs with the southwest theme of the burrito bowls!
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Black Bean Soup: Rich and hearty, this warm soup enhances the fiesta-like vibe of your meal and adds extra protein. It’s a comforting start to the evening!
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Grilled Corn on the Cob: The sweetness of grilled corn complements the flavors of the burrito bowls perfectly. Brush with chili lime butter for a delightful kick!
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Fresh Salsa: Elevate the flavor profile with some homemade salsa. Whether mild or spicy, the fresh tomatoes and zesty lime will tie the whole meal together.
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Peach or Mango Salsa: For a sweet twist, this salsa offers a delightful contrast to the savory flavors. It’s vibrant, fruity, and irresistibly delicious when paired with the warm bowls.
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Spicy Roasted Potatoes: Crispy and flavorful, these potatoes add a delightful crunch and heartiness. Toss them with your favorite spices for a twist that everyone will love.
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Fruit Infused Water: Stay refreshed with a fragrant beverage. Choose mint, lemon, or cucumber to elevate your dining experience and cleanse your palate!
With these perfect pairings, your spaghetti squash burrito bowls will turn into a memorable, flavor-filled feast!
Make Ahead Options
These Spaghetti Squash Burrito Bowls are ideal for meal prep enthusiasts seeking to save time during busy weeknights! You can roast the spaghetti squash and prepare the filling (sautéed veggies, beans, and spices) up to 3 days in advance. Just store each component separately in airtight containers in the refrigerator to maintain quality. When it’s time to enjoy, simply reheat the squash and filling in the oven at 350°F until warmed through, about 15-20 minutes. Then, mix them together, sprinkle with cheese, and broil for 1-2 minutes to get that deliciously bubbly topping. This way, you’ll have a wholesome, flavorful meal ready in no time!
Spaghetti Squash Burrito Bowls Variations
Feel free to play with this recipe and add your own flair to make it uniquely yours!
- Protein Boost: Add cooked chicken or turkey for a non-vegetarian twist that adds heartiness. Enjoy the extra nutrition!
- Dairy-Free Delight: Substitute regular cheese with dairy-free options for a vegan-friendly version. Perfect for those avoiding dairy!
- Extra Crunch: Toss in some crushed tortilla chips or crispy fried onions on top for a delightful textural contrast. It’s the crunch you crave!
- Spice it Up: Incorporate jalapeños or your favorite hot sauce to create excitement and heat. Your taste buds will thank you for the kick!
- Swap the Squash: Use butternut squash as an alternative; just adjust baking time slightly for a sweet change in flavor.
- Herb Infusion: Add fresh cilantro or parsley directly to the filling before stuffing the squash for an aromatic enhancement. A sprinkle of freshness elevates every bite.
- Salsa Variety: Experiment with different salsa varieties, such as mango or peach salsa, for a fruity twist that brings unexpected sweetness.
- Zesty Kick: Squeeze in some lime juice before serving for an added bright and zesty finish. It’s a refreshing note to complete your dish!
Expert Tips for Spaghetti Squash Burrito Bowls
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Selecting Squash: Choose smaller spaghetti squash (around 30 ounces) for easier serving and a more manageable texture.
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Microwave Hack: Microwaving the squash for 5 minutes before cutting makes it easier to halve and scoop out the seeds.
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Taste Before Stuffing: Always taste your filling before stuffing the squash; this helps adjust seasonings and ensures a balanced flavor in your Spaghetti Squash Burrito Bowls.
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Broiling Caution: Keep a close eye while broiling to avoid burning the cheese—just a minute or two is all you need for a golden finish.
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Fresh Herbs: Enhance flavor by adding fresh herbs like cilantro or parsley just before serving for a vibrant touch of freshness.
How to Store and Freeze Spaghetti Squash Burrito Bowls
Fridge: Store assembled Spaghetti Squash Burrito Bowls covered in the refrigerator for up to 3 days. This keeps the flavors fresh and the squash intact.
Freezer: For longer storage, you can freeze the filling separately, allowing it to cool completely before transferring it to an airtight container. It will hold its taste and texture for up to 3 months.
Reheating: When ready to enjoy, thaw the filling overnight in the fridge if frozen. Reheat in the oven at 350°F for about 15-20 minutes until warmed through, or microwave in intervals until hot.
Make-Ahead: Prepare the filling and store it in advance for quick weeknight dinners. This simple move can save you time and effort when you’re ready to dive into your Spaghetti Squash Burrito Bowls!
Spaghetti Squash Burrito Bowls Recipe FAQs
What is the best way to select a spaghetti squash?
Absolutely! Look for smaller spaghetti squash, around 30 ounces, that feel heavy for their size. Check for a smooth, firm skin without dark spots or soft spots, which can indicate overripeness.
How should I store leftover Spaghetti Squash Burrito Bowls?
You can keep your assembled Spaghetti Squash Burrito Bowls in the fridge for up to 3 days. Make sure they’re covered to retain moisture and flavor, and simply reheat in the oven at 350°F until warmed through.
Can I freeze the filling for my Spaghetti Squash Burrito Bowls?
Certainly! To freeze, allow the filling to cool completely, then transfer it to an airtight container or freezer-safe bag. It will keep well for up to 3 months. When ready to use, thaw overnight in the fridge, then reheat in the oven at 350°F for about 15-20 minutes until hot.
What should I do if my spaghetti squash is too firm to cut?
No worries! If your squash feels too tough, microwave it for about 5 minutes before slicing it open. This softens the skin slightly and makes it easier to halve and scoop out the seeds. Just remember to poke a few holes in it to let steam escape!
Are there any dietary considerations for the ingredients in Spaghetti Squash Burrito Bowls?
Yes! This recipe is vegetarian and can be made gluten-free depending on your choice of ingredients, especially regarding the type of salsa and cheese. If you’re allergic to certain ingredients, feel free to swap out black beans for chickpeas, or skip the cheese entirely for a vegan option.
Can I use different vegetables in my Spaghetti Squash Burrito Bowls?
Very! This recipe is highly customizable. You can substitute zucchini with squash or eggplant, and any type of bell pepper will work. It’s a great way to use up whatever veggies you have on hand, making cooking fun and flavorful!
Delicious Spaghetti Squash Burrito Bowls for Healthy Comfort
Ingredients
Equipment
Method
- Preheat your oven to 425°F. Line a baking sheet with parchment paper.
- Microwave the spaghetti squash for 5 minutes to soften. Halve, scoop out seeds, and drizzle with olive oil, salt, and pepper. Roast for 30-45 minutes until tender and golden.
- In a large skillet, sauté chopped red onion, zucchini, and bell pepper in olive oil over medium heat for 8-10 minutes until softened. Stir in cumin, oregano, black beans, corn, and salsa. Cook until heated through.
- Scrape the flesh of the roasted squash to create strands. Mix with veggie filling and half of the shredded cheese. Fill squash halves with this mixture.
- Bake the filled squash halves at 350°F for about 10 minutes, then broil for 1-2 minutes for a crispy cheese topping.
- Remove from the oven and top each bowl with Greek yogurt or avocado slices and fresh herbs.