Spaghetti Squash Burrito Boats


Spaghetti Squash

  • 1 Spaghetti Squash -cut in half length wise
  • 1/2 teaspoon Olive Oil
  • Salt and Black Pepper
  • ¼ tsp chili powder
  • ¼ tsp cumin

For the Filling

  • 1 to 2 teaspoons Olive Oil
  • 1 small Zucchini, diced
  • Half a Bell Pepper, diced
  • 1/4 Red Onion, diced
  • 1 Tbsp. Taco Seasoning Mix
  • Salt and Black Pepper
  • 3/4 cup cooked Black Beans, drained and rinsed
  • 1 cup Corn Kernels, cooked
  • 1 cup diced tomatoes
  • 2 ounces Monterey Jack Cheese, shredded and divided
  • Avocado sliced for topping - optional
  • 1 Tbsp sour cream for topping - optional


  • Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, pepper, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
  • While the squash cooks, heat olive oil in a skillet over medium heat. Add the onion, zucchini, bell pepper, and taco seasoning. Cook, stirring frequently until the vegetables have softened, about 8 to 10 minutes.
    Remove skillet from heat, add black beans, corn, and tomatoes. Stir well, taste, and adjust seasoning as desired.
  • Assembly:
    Add the loose spaghetti strands and half of the cheese to the skillet mixture, stir well. Load up the squash bowls with the filling and top with the remaining cheese.
    Bake uncovered at 350°F until warmed through and melty, about 10 minutes.
    Then Broil for 1 to 2 minutes until the cheese is bubbly and browned.
    Serve warm with your favorite burrito toppings.

Source: Created by: Cindy Bevans

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