We’ve got the cure to the ever-nagging question “What’s for dinner tonight?” with these Spaghetti Squash Burrito Bowls. It’s a conveniently contained one-bowl meal (literally the whole thing fits in a halved and quickly cooked spaghetti squash) that’s healthy, low-carb and completely delicious. Ideal for customizing with your fave taco or burrito fillings, it’s even a perfect way to re-purpose yesterday’s leftovers or to clean out the fridge before your next grocery trip. So if you’ve got Tex-Mex on the brain for dinner, skip the drive to Chipotle and try out this one-bowl wonder — we’re already drooling.
— 1 spaghetti squash
A variety of your fave toppings:
— grape tomatoes
— bell pepper
— black beans
— spring onion
— roasted sweet potato (or leftover cooked chicken/ground beef)
— salsa and guacamole
1. With a sharp kitchen knife, carefully cut the squash in half lengthwise. Scoop out the seeds from the centre using a spoon, then place both halves face down in a microwave-safe dish. Add about a half inch of water to the dish, then cover with cling film and poke a few holes in the top for steam to escape. Microwave on high for 10-12 minutes until the outer shell and flesh has softened. Remove from the microwave, uncover, flip over the squash halves and allow to cool slightly.
2. While the squash is cooking and cooling, you can prep all of your toppings for the bowls. Chop up veggies, round up some leftovers and grab some guacamole and salsa (store bought is great, or try this guacamole recipe and salsa recipe if you have extra time).
3. When the squash is cool enough to handle, use a fork to fluff the spaghetti strands until you’ve scraped away most of the flesh from the sides of the outer shell.
4. Fill the squash half with all your toppings, layering the beans, veggies, salsa and guacamole. Then you’re ready to dig in!
Cut the spaghetti squash in half lengthwise. It may take a bit of maneuvering and a good, sharp kitchen knife, but luckily this is the only tricky part of the recipe! It’s all smooth sailing from here :)
Scoop out the seeds from the centre of the squash.
Place the squash halves in a microwave safe dish and fill with about a half inch of water. Then cover the dish with cling film, poke a few holes to allow for steam to escape and microwave on high for 10-12 minutes until the squash has softened through.
While the squash is cooking, prep your veggies and toppings.
Once the squash halves are cool enough to handle, use a fork to scrape or fluff the insides to create all the spaghetti like strands.
Fill the squash halves with all your prepared toppings, then it’s time to dig in for dinner! A perfect dinner for two, or save the other half for lunch the next day. Two meals in one — um, you’re welcome!
It’s easy to get your veggies in with this healthy, rainbow-filled burrito bowl. And since you’re skipping the rice you’d normally have in a traditional burrito bowl, this recipe totally works for low-carb or paleo diets. Minus the (optional) tortilla chips of course!
We love these healthy and satisfying bowls with an extra scoop of guac (always extra guac) for the complete Tex-Mex experience.
What are your fave healthy, go-to dinners? Share you’re latest creations with us on Instagram using the hashtag #iamcreative!