After my little trip to NOLA, I was craving Mexican food. Since I had two small spaghetti squashes that needed to be eaten, I decided to use them to make burrito bowls. They turned out so well and both Keenan and my husband loved them!
Spaghetti Squash Burrito Bowl
Ingredients
- 2 small spaghetti squash (or 1 large one)
- 3/4 cup shredded cheddar cheese
- 2 cups salsa
- 1 avocado
- 1/2 cup Greek Yogurt or low-fat sour cream
- 1 can low-sodium black beans
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp no-salt garlic seasoning mix
- pinch of salt and pepper
Instructions
- Cut spaghetti squash lengthwise and scoop out seeds. Add 1/2 cup of water to each squash (in the center where you scooped out the seeds) and cover with the other half. Place on a microwave safe dish and microwave on high for 14 minutes. *If you are using one large squash, microwave it on high for 10-12 minutes, or until softened.
- Once spaghetti squash is slightly cool, remove flesh with a fork and scoop out into a large bowl.
- Add cheese and spices to squash, and mix well.
- Divide squash among three bowls.
- Top each bowl of squash with equal parts beans, yogurt, salsa and avocado. Enjoy!
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