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I love burrito bowls. They are as fun to make as they are to eat. In fact, whenever I’m asked the question “if you could only ever eat one thing for the rest of your life, what would it be?” my answer is always burrito bowls! The reason is that, in one dish, you get plenty of variety and flavor. Follow this recipe and you’ll enjoy a big portion of spaghetti squash (one of my favorite nutritious volume foods) topped with delicious black beans, fresh peppers, tomatoes and onion. It’s a delectable way to enjoy the flavors of a burrito or burrito bowl without all the calories you get with rice or tortillas.   Reprinted with permission from Easy Low-Cal Vegan Eats by Jillian Glenn, Page Street Publishing Co. 2021. Photo credit: Maureen Onda

Spaghetti Squash Burrito Bowls [Vegan]

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Serves

4

Ingredients You Need for Spaghetti Squash Burrito Bowls [Vegan]

  • 2 spaghetti squash (about 4 lb [1.8 kg])
  • Olive oil spray, for saucepan
  • 1 1/2 cups (258 g) canned black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 cup (149 g) sliced sweet pepper or seeded and diced bell pepper
  • 1/2 cup (80 g) diced red onion
  • 2 tablespoons (6 g) sliced scallions
  • 1 avocado, pitted, peeled and sliced
  • Juice of 1 lime
  • Salsa, for serving (optional)

How to Prepare Spaghetti Squash Burrito Bowls [Vegan]

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil.
  2. Slice each spaghetti squash in half lengthwise, and use a spoon to scoop out the seeds and ribbing. Spray the cut side of each spaghetti squash with olive oil spray. Place each half, cut side down, on the prepared baking sheet. Bake for about 40 minutes. You will know the squash is done cooking when it’s tender and you can easily use a fork to scrape the noodles. If the squash isn’t tender and the noodles don’t pull apart easily, place the pan back in the oven and continue to bake in 5-minute intervals as needed. Once the squash is done, leave it, cut side down, on the baking sheet until ready to serve.
  3. Meanwhile, heat a small saucepan over medium-low heat and spray it with olive oil spray. Pour the black beans into the saucepan. Season with the cumin, garlic powder and chili powder. Cook for about 5 minutes, or until the beans are warm.
  4. When you’re ready to assemble the burrito bowls, use a fork to gently pull apart the noodles, leaving them in the skin of the squash. Top with the seasoned black beans, pepper, onion, scallions and avocado. Drizzle lime juice over the entire bowl. Each squash half is a serving.
  5. If desired, top with salsa.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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    About The Author

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    Jillian Glenn

    See My Recipes

    Jillian Glenn takes the guesswork out of eating healthier with 60 delectable recipes that will nourish your body and are guaranteed to leave you feeling full. Each generous serving clocks in at less than 400 calories, making it easy to maintain your health and shrink your waistline. Forget fad diets, with their complicated rules and restrictions. Jillian provides you with the practical, intuitive tips you need for lasting results, and her mouthwatering recipes balance proteins, complex carbohydrates and healthy fats that will sustain you for longer, making you less likely to crash and overeat later. With endless options for everything from bold breakfasts to splurge-worthy sweets, you can enjoy all your favorite flavors any time of day.

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