Squash Burrito Bowls


For the Squash

1 small Spaghetti Squash, about 30 ounces or 1.8 lb whole

1/2 teaspoon Olive Oil

Salt and Black Pepper

For the Filling

1 to 2 teaspoons Olive Oil

1 small Zucchini, diced

Half a Bell Pepper, diced

1/4 Red Onion, diced

1/2 teaspoon dried Oregano

1/4 teaspoon ground Cumin

Salt and Black Pepper

3/4 cup cooked Black Beans, drained and rinsed if using canned

1/2 cup Corn Kernels, drained well if using canned

1/2 cup Salsa

2 ounces Cheese, shredded and divided

For the Squash

Preheat oven to 425, then lightly oil a baking sheet.

Use a sharp knife to carefully stab the squash a few times on each side, then microwave 4 to 5 minutes.

Watching out for steam, slice the squash in half and scoop out the seeds.

Rub each half with oil and season well with salt and black pepper.

Place squash on the pan and cook until fork-tender, about 30 to 45 minutes, depending on the size of your squash.

Remove squash from the oven and cool for at least 5 minutes.

Then, scrape a fork along the flesh to create spaghetti-like strands (leave a little behind to keep the ‘bowl’ intact for stuffing later).

Make the Filling

While the squash cooks, heat olive oil in a skillet over medium heat.

Add the onion, zucchini, bell pepper, cumin, oregano, salt and pepper.

Cook, stirring frequently until the vegetables have softened, about 8 to 10 minutes.

Remove skillet from heat, add black beans, corn, and salsa.

Stir well, taste, and adjust seasoning as desired.

For the Assembly

Add the loose spaghetti strands and half of the cheese to the skillet mixture, stir well.

Load up the squash bowls with the filing and top with the remaining cheese.

Bake the Bowls

Bake uncovered at 350 until warmed through and and cheese is melted, about 10 minutes.

Then Broil for 1 to 2 minutes until the cheese is bubbly and browned.

Serve warm with your favorite burrito toppings.
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