This Taco Tuesday, mix things up with these Spaghetti Squash Burrito Bowls. Filled with classic burrito mix-ins and topped with Mexican cheese and creamy Greek yogurt adobo sauce!
When was the last time you made something with spaghetti squash? Let me guess… you can’t remember! I don’t know why, but spaghetti squash recipes seem few and far in between.
It’s a shame, because they’re so tasty! I feel like most people look at them and think “I have no idea how to cook that,” which is fair because they’re basically a giant yellow mysterious gourd.
After today, however, you can no longer use that excuse! I’m here to teach you how to make the ever delicious spaghetti squash burrito bowls of your dreams. These bowls are filled with all of your favorite burrito bowl ingredients – bell pepper, onion, black beans… the list goes on.
Everything is layered perfectly inside, tucked away in all of their mix-in glory. The topping? A layer of shredded Mexican cheese, of course! For your next Taco Tuesday, mix things up and enjoy a yummy burrito boat. Trust me, you’ll be happy you tried it.
P.S. Pair with a margarita or mojito for extra deliciousness!
Ingredients for spaghetti squash burrito bowls
We’ll be using common burrito bowl/taco ingredients inside our spaghetti squash. We’ll also be making a delicious Greek yogurt adobo sauce for extra flavor!
The fillings of this burrito bowl are the usual suspects – bell pepper, corn, beans, and cheese – though you can add just about any Mexican-inspired ingredient!
- Spaghetti Squash: For this recipe, 2 spaghetti squashes will give us 4 servings. These are the shining star of this recipe!
- Olive Oil: We will use 3 tbsp of olive oil divided, part for drizzling the squash and the second part for sautéing the veggies.
- Chili Powder, Cumin, Salt: We’ll run these inside the squash before cooking to infuse the “spaghetti” strands with flavor.
- Green Bell Pepper: Slice 1 green bell pepper for including inside the squash.
- White Onion: We will also used 1 medium sized sliced white onion.
- Black Beans: 1 15oz-can of black beans will add protein and flavor. Don’t forget to drain first!
- Corn: Add 1 15oz-can of drained corn for extra crunch.
- Shredded Mexican Cheese: We will be sprinkling 1 cup of shredded cheese across our squash boats. I like to use the Mexican blend to be sure all of the cheese bases are covered!
- To serve: For serving, set out salsa, sliced avocado, and your favorite hot sauce!
For the sauce you’ll just need a handful of ingredients to create smoky, creamy deliciousness.
- Plain Greek Yogurt: ½ cup of plain Greek yogurt will serve as the base for the sauce. It’s great way to sneak in extra protein!
- Adobo Sauce: From a jar of chipotle peppers will add the necessary flavor to the sauce.
- Garlic: We’ll use 2 cloves of minced garlic – because garlic is always a good idea.
- Lime Juice: Add a dash of lime juice for a tangy twist that pairs perfectly with the other flavors.
- Salt: Finally, salt to taste!
How to cook spaghetti squash
Spaghetti squash taco boats are deceivingly simple. They seem like they’d be complicated, but they’re actually so easy! In fact, they only require 15 minutes of prep time. We’ll start by roasting our squash, and then we’ll move into preparing the fillings and the sauce.
Step 1: Prep the squash
Preheat the oven to 400°F (204°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with 2 tbsp of olive oil, then sprinkle with chili powder, cumin, and salt. Rub to evenly coat. Place the halves cut-side down on a baking sheet and prick the outsides with a fork.
Step 2: Roast the squash
Roast for about 30 minutes, or until fork tender but still a little firm. When finished, flip over and allow to cool enough to touch. Leave the oven on.
Step 3: Sauté the veggies
While the squash cooks, heat the remaining 1 tbsp of oil in a large sauté pan over medium heat. Add pepper and onion, stirring and cooking until soft, about 15 minutes.
Step 4: Prepare the sauce
While the squash cooks, make your sauce by stirring together all of the sauce ingredients.
Step 5: Spaghettify the squash
Use a fork to scrape strands from the inside of the spaghetti squash. Transfer the strands to a separate bowl, leaving about 1/4 inch of flesh in the squash to support your bowls.
Step 6: Assemble the ingredients
Into the hollowed out squash bowls layer in the sautéed pepper and onions, corn, beans, sauce, spaghetti squash strands, and cheese.
Step 7: Melt the cheese
Return to the oven for 5 to 10 minutes, or until the cheese is melted.
Optional burrito boat add-ons
There are a variety of ways to switch up this recipe and transform it into your own! What’s great about these boats is the fact that they can be personalized for each individual. Does someone need more veggies? Sneak ’em in! Another person wants extra protein? Double up in their bowl. Each squash can be totally customized. Here are some ideas!
- Add protein: While these burrito bowls are deliciously meat-free, you can add an animal protein if that’s up your alley. Crumbled tofu and grated tempeh are also delish (like this Tempeh Ground “Beef”!)
- Add veggies: Need to sneak extra veggies into your diet? This is a great meal to do so! Double up on peppers, add tomatoes, include zucchini, or sneak in other veggies that you may like!
- Veganize the boat: For a vegan-friendly meal, skip the dairy cheese in favor of a lactose-free option! Go with a non-dairy Greek yogurt for the sauce portion of the recipe.
More Mexican Recipes You’ll Love
If you’re in the mood for some more tasty Mexican-inspired dinners this week, I’ve got you covered. Check out some of my favorite options below, and find them all here!
- 20 Minutes Taco Soup
- Soyrizo Tacos
- Tempeh Burrito Bowls
- Sweet Potato Black Bean Tacos
- Mexican Stuffed Sweet Potatoes
- 2 medium spaghetti squashes
- 3 Tbsp olive oil divided, 45 mL
- ½ tsp each chili powder and cumin
- ¼ tsp salt
- 1 green bell pepper sliced
- ½ medium white onion sliced
- 1 15-oz can black beans drained, 425 g
- 1 15-oz can corn drained, 425 g
- 1 cup shredded Mexican cheese 125 g
- To serve: salsa, avocado, hot sauce
- ½ cup plain Greek yogurt 120 g
- 2 Tbsp adobo sauce from a jar of chipotle peppers
- 2 cloves garlic minced
- 1 Tbsp lime juice 15 mL
- Salt to taste
- Prep: Preheat oven to 400°F (204°C). Cut spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with 2 Tbsp of olive oil, then sprinkle with chili powder, cumin, and salt. Rub to evenly coat. Place cut-side down on a baking sheet and prick the outside with a fork.
- Roast: Roast for about 30 minutes, or until fork tender but still a little firm. When finished, flip over and allow to cool enough to touch. Leave the oven on.
- Sauté: While squash cooks, heat the remaining 1 Tbsp of oil in a large sauté pan over medium heat. Add pepper and onion, stirring and cooking until soft, about 15 minutes.
- Sauce: While squash cooks, also make your sauce by stirring together all sauce ingredients.
- Spaghettify: Use a fork to scrape strands from the inside of the spaghetti squash. Transfer strands to a separate bowl, leaving about ¼ inch of flesh in the squash to support your bowls.
- Assemble: Into the hollowed out squash bowls layer in sautéed pepper/onions, corn, beans, sauce, spaghetti squash strands, and cheese. Return to the oven for 5 to 10 minutes, or until cheese is melted.
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