Typically, when I make spaghetti squash, I tend to stick to italian style recipes. Spaghetti squash with pasta sauce, spaghetti squash lasagna boats, and the like. Well, I came across an interesting looking recipe on Pinterest for a burrito bowl in spaghetti squash, so I thought that I would recreate my own burrito bowl.
I must say, they turned out super delicious! And these could absolutely be done with various ingredients, based on your own personal tastes.
(makes 4 servings)
2 spaghetti squash
1 can of white beans
1 can of tomato sauce
2 tsp cooking oil
1 onion, chopped
2 cloves of garlic, minced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 lb ground turkey
1 cup of shredded cheddar cheese
1/4 cup chopped fresh cilantro
1 packet low sodium taco seasoning
1. Preheat oven to 375 degrees.
2. Cut spaghetti squash in half, and clean out the seeds. Place cut side down onto a baking sheet. Bake for 45 minutes, or until the inside is tender. Remove and let cool.
3. While spaghetti squash is baking, heat 2 tsp cooking oil in a large skillet, and sautee onion.
4. Add in minced garlic, sautee for one minute, or until fragrant, and then add in the chopped bell peppers. Cook until tender.
5. Add in the ground turkey, and brown.
6. Mix in taco seasoning until full incorporated, cook for 5 minutes.
7. Add in the can of drained white beans, and can of tomato sauce, let simmer for 10 minutes.
8. Divide the filling between the four spaghetti squash boats, cover each with 1/4 cup of cheddar cheese and sprinkle with the chopped cilantro.
9. Bake at 350 degrees for 20-25 minutes, or until cheese is browning and bubbly.
There you have it, super delicious spaghetti squash burrito bowls! If you wanted to, you could substitute out the white beans for black beans, and even mix in fresh salsa or fresh chopped tomatoes if you wanted to!
Who is ready to try some spaghetti squash burrito bowls?