These fully-loaded Spaghetti Squash Burrito Bowls taste just like Chipotle’s tasty burrito bowls and are loaded with healthy whole food ingredients!
Whether you’re vegan, vegetarian, omnivore, paleo, gluten-free, or dairy-free, there’s a burrito bowl with your name on it. These healthy burrito bowls are SO easy to customize!
We’ve had this dish every which way and couldn’t be more obsessed with the results. It’s great straight out of a squash bowl, served on a mountain of yellow or cilantro-lime rice, served up salad style, and even stuffed inside a flour tortilla a la taco night.
Of course using the squash itself as your own personal burrito bowl just may be the most fun option ever. Edible bowls FTW!
This recipe originally began as part of my Love Your Leftovers series and morphed into one of our favorite weeknight dinners. It’s a fantastic way to use up leftover meat, beans, veggies, and toppings from taco night.
Round I of this recipe was exactly that, the most magical leftover remix I ever did plant my face into. Round II we made from scratch, entirely on purpose. Round III was proof that we were hopelessly addicted and Round IV…
I can quit any time I want, I swear. I’m totally in control here!
Spaghetti Squash Burrito Bowls
I’m fairly certain you’ll be as hooked as we are and I can’t wait for you to try this recipe! Feel free to adjust the ingredients/amounts to what you have on hand. They’re great every which way!
Spaghetti Squash Burrito Bowls
Yield 4 servings
- 2 medium spaghetti squash
- 1-2 cups corn, cooked
- 1-2 cups black beans, cooked
- 1-2 cups protein (taco meat, grilled chicken, rotisserie chicken, turkey, or taco-seasoned tofu - choose your favorite!)
- 1/2 cup diced bell peppers or poblanos
- 1 cup shredded romaine lettuce
- 2-4 TBSP Mexican hot sauce
- as much guacamole as your heart desires
choose your favorite toppings:
- shredded cheddar or pepper jack cheese
- yellow rice or cilantro lime quinoa
- sour cream or plain Greek yogurt
- chopped red onion
- chipotle crema (see below)
- fresh cilantro
- jalapeno peppers
- tortilla chips
- fresh chopped avocado
- pico de gallo
- salsa verde
- lime wedges, for a burst of citrus
- 1/2 cup sour cream or Greek yogurt
- 1 chipotle pepper in adobo sauce
- 1/2 tsp adobo sauce, extra to taste
- 1/8 tsp garlic powder
- pinch of salt
- fresh lime juice, to taste
Feel free to add more of your favorite toppings or mix-ins if there's room! Anything goes in love and burritos.
- Pre-heat oven to 400 degrees F.
- Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy slicing, feel free to stick each squash in the microwave for 5 minutes to soften it up just a tad. The knife slides through much easier this way! Score!
- To prevent sticking, rub the cut side of the squash with a teeny bit of olive oil or simply place a little water inside your baking dish. Both work great!
- Place your squash halves inside a baking dish or atop rimmed, lined baking sheet [some liquid will escape] and roast face-down for 30-40 minutes, or until tender and easily pierced with a fork.
- Cooking time will vary a bit depending on the size of your squash, and the once rock-hard exterior of the squash will be visibly softened.
- While the squash are roasting, prep your veggies and/or meat, as well as your toppings and sauces. This is a fabulous way of cleaning out the fridge and can easily be customized based on what you have on hand. Have fun with it!
- Once squash are ready, allow to cool enough to handle and fluff the "spaghetti" strands with a fork.
- Pile high with all your favorite burrito bowl toppings and mix-ins and dig in!
Want a smaller serving? Stuff one spaghetti squash instead of two! My general rule of thumb is that each small/medium squash boat is a perfect single-serving. I wouldn't stress measurements too much; simply load 'em up with healthy whole foods and you're good to go!Serving a crowd? Make a GIANT burrito bowl for everyone to share! Serve this sassy squash up casserole style, piled high with all your mix-ins and toppings OR arrange all the ingredients in little bowls and let everyone customize their own burrito bowl. Anything goes!
The spaghetti squashtastic burrito bowls in the photos are served up vegetarian-style and topped with corn, black beans, red onion, poblano peppers, jalapenos, romaine lettuce, pepper jack cheese, greek yogurt, chipotle crema and my favorite Mexican hot sauce, then garnished with some fresh cilantro and lime wedges.
I’m. In. Love.
We’ve also made them T-rex style with the leftover taco-seasoned grass-fed ground beef from the night before and they’e SO money! I already have them on the menu again for next week!
Holy cow these are good!
In an attempt to cook once eat twice, I’ve been purposely making a ridiculous amount of food for taco night. Between this recipe and my Taco Soup, I’m in leftover heaven. I never thought I’d say that but it’s true! They’re now tied with Thanksgiving leftovers for my most favorite leftovers ever, and that’s staying a lot!
And if for some reason I make so much food that there’s leftovers to the leftovers, you bet your butt we’re piling the ingredients from these sassy squash bowls into a tortilla and taking the burrito love to another level.
I guess I really am addicted, huh?
Bring on the burrito bowls!
This delicousness is part of my Love Your Leftovers blog series.
past installments include:
- Vegetarian Chili Stuffed Sweet Potatoes
- Shortcut Taco Soup
- Spicy Sriracha Lime Chicken Zoodle Soup
- Buffalo Chicken Taco Salad