Spaghetti Squash Burrito Bowl
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 312.0
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 748.4 mg
- Total Carbs: 61.2 g
- Dietary Fiber: 20.9 g
- Protein: 17.2 g
View full nutritional breakdown of Spaghetti Squash Burrito Bowl calories by ingredient
Introduction
Vegetarian Spin on a burrito bowl with Spaghetti Squash! Husband Approved! Vegetarian Spin on a burrito bowl with Spaghetti Squash! Husband Approved!Number of Servings: 4
Ingredients
-
4 cup Spaghetti Squash (or 1 largish spaghetti Squash
2 cup Beans, black
2 cup Beans, red kidney
1 medium (2-1/2" dia) Onions, raw
2 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh
3 pepper Jalapeno Peppers
1 cup Salsa
Green Onions
Salt and pepper
Cayenne
Garlic Powder
Cumin
Paprika
Chili Flakes
Directions
Pre-heat oven to 375F
Cut spaghetti Squash lengthwise and remove the seeds
Add a little olive oil and rub on the inside of the squash
Salt, pepper, cayenne and chili flakes to taste
Line baking sheet with aluminum foil for easy clean up and spray with non-stick spray
Place squash face down on baking sheet and bake for 45 minutes
While squash is baking
Slice onions, peppers and jalapenos and fry until desired softness
Add spices to taste (I like mine spicy)
Add in both beans and stir around until how cooked you like
Take squash out of oven and scrape the inside to create your "spaghetti" put into separate bowl all together. Now for 2 bowls you can use the hollow of the squash and for leftovers I just used a takeout container for my work lunch.
separate the squash into 4 servings and separate the bean mixture into four servings.
Add cheese if desired (not included in nutritional info) and add green onions
I broiled the bowl after I put it together for 5 minutes with cheese and green onions on top
And I added salsa after baking (included in nutritional info)
You could also serve with sour cream, plain greek yogurt or avocado (guac).
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KETRINAR.
Cut spaghetti Squash lengthwise and remove the seeds
Add a little olive oil and rub on the inside of the squash
Salt, pepper, cayenne and chili flakes to taste
Line baking sheet with aluminum foil for easy clean up and spray with non-stick spray
Place squash face down on baking sheet and bake for 45 minutes
While squash is baking
Slice onions, peppers and jalapenos and fry until desired softness
Add spices to taste (I like mine spicy)
Add in both beans and stir around until how cooked you like
Take squash out of oven and scrape the inside to create your "spaghetti" put into separate bowl all together. Now for 2 bowls you can use the hollow of the squash and for leftovers I just used a takeout container for my work lunch.
separate the squash into 4 servings and separate the bean mixture into four servings.
Add cheese if desired (not included in nutritional info) and add green onions
I broiled the bowl after I put it together for 5 minutes with cheese and green onions on top
And I added salsa after baking (included in nutritional info)
You could also serve with sour cream, plain greek yogurt or avocado (guac).
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KETRINAR.