Spaghetti Squash Burrito Bowls
Serves: 2
  • Roasted Spaghetti Squash
  • 1 medium Spaghetti Squash
  • 2 tbsp. Olive Oil
  • S + P
  • Burrito Filling:
  • 2 Bell Peppers, sliced {I used 1 red, one yellow}
  • 1 Sweet White Onion, roughly chopped
  • 2 cloves Garlic, minced
  • ½ lb. Ground Beef {You can also sub Ground Turkey or Chicken}
  • 1 tbsp. Sweet Heat Dry Rub
  • ½ cup Colby Jack Cheese, shredded
  • Olive Oil {for sautéing}
  • Toppings:
  • Fresh Lime Wedges
  • Greek Yogurt or Sour Cream
  • Avocado Slices or Guacamole
  • Cilantro
  • Salsa and/or Hot Sauce
  • Tortilla Chips {for serving}
  1. To Roast the Spaghetti Squash: Preheat oven to 400F. Cut Spaghetti squash in half and remove the seeds; then place squash on a foil liked baking sheet. Drizzle with Olive Oil and rub it all over each half. Sprinkle with Salt and Pepper and flip so the Squash is flesh side down. Roast for 40 - 60 minutes {depending on size} until flesh is easily pierced with a fork.
  2. While the Squash is roasting, chop vegetables and preheat a large skillet {over medium heat}. Sauté Bell Peppers and Onion in a dab of Olive oil until softened, about 8 minutes. Add Garlic and sauté for an additional minute and then place Pepper mixture in a large bowl and set aside.
  3. In the same skillet, sauté Ground Beef & Sweet Heat Dry Rub until cooked through, about 5 minutes. Add Pepper mixture to the pan and mix until combined.
  4. When Spaghetti Squash is done roasting, pull out of the oven and flip over so flesh side {the bowl} is now facing up. Divide the Pepper & Meat mixture between both bowls. Sprinkle with Cheese and place in the oven for 5 minutes, or until Cheese is melted.
  5. Serve immediately with desired toppings.
  6. Note: If you are making these ahead of time, roast the Squash and then let cool to room temperature. Store in an airtight container in the refrigerator for up to 5 days. Make Pepper & Meat mixture and store in a separate airtight container in the refrigerator. When you're ready to eat, assemble the burrito bowls {do not add cheese just yet} and cook in a 400F oven for 20-25 minutes, or until warmed through. Top with cheese and cook for an additional 5 minutes. 30 minute-meal, done!
Recipe by Slice of Jess at