Spaghetti Squash Burrito Bowls Recipes

SPAGHETTI SQUASH BURRITO BOWLS

Spaghetti Squash Burrito Bowls image

This spaghetti squash burrito bowl recipe is easy to make and so good for you, too! These beautiful vegetarian burrito bowls are also vegan and gluten free, but above all, delicious. Recipe yields 4 burrito bowls.

Provided by Cookie and Kate

Categories Entree

Time 1h

Number Of Ingredients 17

Ingredients

2 medium spaghetti squash (about 2 pounds each), halved and seeds removed
2 tablespoons olive oil
Salt and freshly ground black pepper
2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
1 can (15 ounces) black beans, rinsed and drained
1 red bell pepper, chopped
1/3 cup chopped green onions, both green and white parts
1/3 cup chopped fresh cilantro
2 to 3 tablespoons fresh lime juice, to taste
1 teaspoon olive oil
1/4 teaspoon salt
3/4 cup mild salsa verde, either homemade or store-bought
1 ripe avocado, diced
1/3 cup fresh cilantro (a few stems are ok)
1 tablespoon fresh lime juice
1 medium garlic clove, roughly chopped
Optional garnishes: chopped fresh cilantro, crumbled feta and/or seasoned toasted pepitas (not shown)

Steps:

To roast the spaghetti squash: Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy clean-up. On the baking sheet, drizzle the halved spaghetti squash with olive oil. Rub the olive oil all over each of the halves, adding more if necessary.
Sprinkle the insides of the squash with freshly ground black pepper and salt. Turn them over so the insides are facing down. Roast for 40 to 60 minutes, until the flesh is easily pierced through with a fork.
Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil and salt. Toss to combine and set aside to marinate.
To make the salsa verde: In the bowl of a blender or food processor, combine the avocado, salsa verde, cilantro, lime juice and garlic. Blend until smooth, pausing to scrape down the sides as necessary.
To assemble, first use a fork to separate and fluff up the flesh of the spaghetti squash. Then divide the slaw into each of the spaghetti squash "bowls," and add a big dollop of avocado salsa verde. Finish the bowls with another sprinkle of pepper, cilantro and optional crumbled feta or pepitas.

Nutrition Facts : ServingSize 1 burrito bowl, Calories 301 calories, Sugar 10.2 g, Sodium 682 mg, Fat 17.3 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 34.3 g, Fiber 12.9 g, Protein 7.7 g, Cholesterol 0 mg

BUTTERNUT SQUASH BURRITO BOWL

Butternut Squash Burrito Bowl image

This butternut squash burrito bowl is an easy-to-prep dinner that combines fresh ingredients with wholesome convenience foods. It comes together in just minutes and can be customized with everyone's favorite toppings. —Patricia Kukuc, Clearwater, Florida

Provided by Taste of Home

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 package (10 ounces) frozen riced butternut squash
1 teaspoon olive oil
1 cup frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1/3 cup water
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric, optional
1 cup grape tomatoes, thinly sliced
1 medium ripe avocado, peeled and thinly sliced
2 green onions, thinly sliced
Optional: salsa, sour cream and shredded Colby-Monterey Jack cheese

Steps:

Prepare squash according to package directions. Meanwhile, in a small skillet, heat oil over medium-high heat. Add corn; cook and stir until lightly browned, about 5 minutes. In a small saucepan combine beans, water, chili powder, cumin and if desired, turmeric. Cook and stir over medium heat until mixture is heated through and liquid is almost evaporated, about 5 minutes., Divide squash among 4 serving bowls. Top with bean mixture, corn, tomatoes, avocado, green onions and toppings of your choice.

Nutrition Facts : Calories 230 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 9g fiber), Protein 8g protein. Diabetic Exchanges

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