Spaghetti Squash Burrito Bowls


Sorry for the delay in getting some recipes up. Got tied up the last few days. Good news is that I’ll have double the recipes to share tonight. Bad news (for you) is that we have so many left overs from the last few days that I won’t need to make any new dinners this weekend. I will try to get creative with some breakfast ideas for a little morning variety as well. For now, and without further adieu, here is what we had Thursday night.

Taco night was always a big staple for us pre-veganism. If we had more time, we would try making enchiladas or burritos as well. While looking for recipes to plan for the week, my wife Kristin actually found this one. The only reason we didn’t make is sooner in the week, was because we forgot to pick up the vegan cheddar.

For all of you that aren’t fans of mushrooms, here is my first recipe without them! Furthermore, I actually though this that the best vegan meal I’ve had since making the change. I would imagine that transfers well to acorn squash and pumpkins as well, as long as you chop up the flesh.

I didn’t change much on this recipe, only substituted the cilantro for half the amount in chopped parsley. Here is the link to the original: recipe. Also, keep in mind that this makes a pretty good quantity. You can get about 4-6 servings per squash dependent on the size. Feel free to cut this recipe in half if you’re not anticipating using that many servings.

2 medium spaghetti squash
1 tbsp coconut oil
1 can black beans, drained and rinsed (low sodium is always a good idea)
1 16 oz or larger jar of salsa (we used a little more on top for serving)
2 tbsp olive oil*
1 green bell pepper, diced
1 red bell pepper, diced
1 large red onion, diced
1 jalapeno, cored, deseeded and diced finely
2 cups frozen corn, thawed or fresh corn (about a 12oz bag if frozen)
1/2 cup parsley, chopped
5-6 scallions, sliced
1 tsp cumin
salt and pepper to taste
1 cup vegan shredded cheddar

– Preheat oven to 375
– Line a cookie sheet with aluminum foil
– Cut each squash in half length-wise and remove all seeds as well as the sting that they are attached to.
– brush the flat, cut portion of the squash with olive oil and place round side up in the oven. for about 35-45 minutes, depending on size.
* I placed an astrisk on the olive oil, because I just sprayed mine with coconut oil in a can.
– While squash are cooking, saute the fresh vegetables that will make up the filling: In a large saute pan on medium heat, cook the onion and bell peppers. once they start to soften (about 5 minutes to stay on the crunchy side) add the jalapenos, cumin and salt and pepper.
– Mix the pan to ensure the contents are evenly distributed and cook for another 2-3 minutes
– Remove from heat and place filling aside until the squash is done.
– Once done, let squash cool for a bout 5-10 minutes so that they can be handled easily.
– Scrape out the inside of the spaghetti squash to remove the stringy flesh. Make sure to leave a few millimeters attached.
– Layer the onion and pepper mix, beans, scallions, corn, squash and cheese inside the bowl. Repeat the sequence a second time so that it is full.
– After all the bowls are filled, place them under the broiler for about 5-6 minutes until cheese is melted.

Serve with salsa and a lime wedge.

This entry was posted in Dinner, TexMex. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s