How to Make Spaghetti Squash Burrito Bowls (A Healthy Low-Carb Twist!)
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If you're looking to level up your burrito bowl game without the heavy carbs, spaghetti squash burrito bowls are here to change your kitchen forever. This wholesome, veggie-forward, flavor-packed dish blends the bold spices of a classic burrito bowl with the light, stringy magic of roasted spaghetti squash. Whether you’re meal-prepping for the week or trying to sneak more vegetables into your family's diet, this recipe is a guaranteed hit.
Why Spaghetti Squash Burrito Bowls Are a Game-Changer
Let’s face it—burrito bowls are already a healthier option compared to their tortilla-wrapped counterparts. But swapping out rice for spaghetti squash takes the nutrition to the next level without sacrificing any of the satisfaction. This gluten-free, low-carb alternative is high in fiber, vitamins B and C, and antioxidants, making it perfect for keto followers, weight-watchers, or anyone who wants a lighter, veggie-rich meal.
Plus, spaghetti squash acts like a blank canvas—it soaks up the spicy, tangy flavors of burrito seasonings beautifully.
Ingredients You’ll Need
Serves: 4 | Prep Time: 15 mins | Cook Time: 40 mins
For the roasted spaghetti squash:
• 2 medium spaghetti squash
• 2 tbsp olive oil
• Salt and pepper, to taste
For the burrito filling:
• 1 tbsp olive oil
• 1 small red onion, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup corn kernels (fresh or frozen)
• 1½ cups black beans (drained and rinsed)
• 1½ tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp garlic powder
• Juice of 1 lime
• Salt and pepper, to taste
• 1 cup cooked quinoa or brown rice (optional)
Optional toppings:
• Sliced avocado
• Fresh cilantro
• Lime wedges
• Vegan or regular cheese
• Salsa or hot sauce
• Greek yogurt or sour cream
PLEASE TAP HERE TO GET ACCESS TO YOUR NONSTICK FRYING PAN
Step-by-Step: How to Make Spaghetti Squash Burrito Bowls
Step 1: Roast the Spaghetti Squash
• Preheat your oven to 400°F (200°C).
• Carefully slice each spaghetti squash in half lengthwise and scoop out the seeds.
• Drizzle the inside with olive oil, then sprinkle with salt and pepper.
• Place them cut-side down on a baking sheet lined with parchment paper.
• Roast for 35–40 minutes, until the flesh is tender and easily shreds with a fork.
• Let them cool slightly before shredding the insides into “spaghetti” strands.
Pro Tip: Don’t toss the squash shells! We’ll be using them as edible bowls for serving.
Step 2: Cook the Filling
While your squash is roasting:
• Heat olive oil in a large skillet over medium heat.
• Add the diced onion and sauté for 3–4 minutes until translucent.
• Stir in the chopped bell peppers, corn, and black beans. Cook for another 5–7 minutes.
• Add chili powder, cumin, paprika, garlic powder, lime juice, salt, and pepper.
• Stir well to combine and let everything cook down for another few minutes.
• Add cooked quinoa or brown rice here if you're not going strictly low-carb.
Step 3: Assemble the Burrito Bowls
• Fluff the roasted squash with a fork to create the spaghetti-like strands.
• Spoon the veggie bean mixture on top of the squash inside the shell.
• Add your toppings of choice: creamy avocado, spicy salsa, a dollop of yogurt or sour cream, chopped cilantro—go wild.
Why You’ll Love This Recipe
✅ Super customizable – Use tofu, grilled chicken, ground turkey, or jackfruit for added protein.
✅ Great for meal prep – Store components separately and reheat as needed.
✅ Kid-approved – Sneaky way to add more veggies to your kids' meals.
✅ Perfect for weeknights – Just roast, sauté, and build your bowl.
Storage & Reheating Tips
• Store the squash, filling, and toppings in separate containers.
• Keeps fresh in the fridge for up to 4 days.
• To reheat: microwave for 1–2 minutes or reheat the filling on the stovetop.
Make It Vegan or Dairy-Free
This recipe is naturally vegan and gluten-free, and it’s incredibly easy to adapt. Swap out any dairy toppings for plant-based options like vegan cheese or cashew sour cream.
Fun Variations to Try
• Tex-Mex Style: Add pickled jalapeños, crushed tortilla chips, and a dash of chipotle sauce.
• Breakfast Burrito Bowl: Add scrambled eggs or tofu scramble.
• Taco Tuesday Edition: Include a dollop of guacamole and fresh pico de gallo.
Final Thoughts: A Delicious Way to Eat More Veggies
Spaghetti squash burrito bowls are everything you want in a nourishing, feel-good meal—filling, flavorful, colorful, and packed with plant-based power. The best part? They’re so easy to whip up that they’ll become a regular rotation in your weekly menu.
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