Remember how I told you guys a couple weeks ago that spaghetti squash is my latest food obsession? Well, in my latest “MAKE ALL THE THINGS WITH SPAGHETTI SQUASH” effort, one of my more recent favorites has been spaghetti squash BURRITO BOWLS!
Considering my deep love for all-things-Mexican-food… it was only natural that I try it with spaghetti squash. Or something.
Anyway! This is a REALLY easy and crazy delicious (and kid-friendly) recipe that the whole family will love. Seriously. It’s a definite favorite around here. I hope you give it a try!
Spaghetti Squash Beef Burrito Bowl Recipe
- 1 Spaghetti Squash
- 1 lb of ground beef or ground turkey / ground chicken
- 1 Roma tomato
- 1 can of black beans rinsed and drained
- 1/2 cup - 3/4 cup of frozen corn
- 1-2 cups of Mexican shredded cheese divided
- Salsa of choice
- Salt and pepper
- Mexican oregano
- Minced garlic
- Olive oil
- Plain Greek Yogurt optional
Preheat your over to 400 degrees F.
First, cut the spaghetti squash in half and remove all the "guts."
Then, cover both sides of the spaghetti squash with olive oil, salt, pepper, and Mexican oregano.
Next, place each half face down on a cookie sheet with aluminum foil and bake at 400 degrees for about 30-40 minutes.
While the spaghetti squash is cooking, work on the other stuff... 🙂
Brown the ground beef, then drain and add in the black beans, corn, and salsa (to taste). Mix well.
Once spaghetti squash is done in the oven, remove and use a fork to "shred" it and it will start to come out like spaghetti. Remove all the "noodles" and place in a bowl.
Add in the beef / corn / bean mixture to the noodles and mix well. Add in a little cheese if you'd like.
Then, put BACK in the spaghetti squash "bowls" and top with more cheese.
Put back in the over for about 5-10 minutes (or until cheese is brown and bubbly).
Remove and enjoy!
I like to garnish mine with a freshly diced roma tomato and some plain greek yogurt. You could also add guac or cilantro!