Spaghetti Squash Burrito Bowls Slice of Jess

These dreamy Burrito Bowls can be prepped over the weekend for an EASY {and quick} week night fiesta your whole family will enjoy.

As most of you know, I work Monday – Thursday as an accountant. When I get home after a long day in the office, I need to get dinner on the table… STAT. My hungry toddler {and husband} are practically waiting at the dinner table when I walk in the door… so this is one of my go-to recipes that I can prep over the weekend and get dinner on the table in less than 30 minutes during the week.

These Burrito Bowls are jam packed with nutritious veggies and my family dives face first into them because…well… they’re DELICOUS.

Ingredients:

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
1/2 lb. Ground Beef {You can also sub Ground Turkey or Chicken}
1 tbsp. Sweet Heat Dry Rub
1/2 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}

Directions:

To Roast the Spaghetti Squash: Preheat oven to 400F. Cut Spaghetti squash in half and remove the seeds; then place squash on a foil lined 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.
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.
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.
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.
Serve immediately with desired toppings.

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!

Please see below for step-by-step photos and a printable recipe card.

Directions {with photos}:

To Roast the Spaghetti Squash: Preheat oven to 400F. Cut Spaghetti squash in half and remove the seeds; then place squash on a foil lined 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. See the top one? That’s with the seeds removed…. isn’t it such a cute little bowl? 😉

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.

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.

When Spaghetti Squash is done roasting, pull out of the oven and flip over so flesh side {the bowl} is now facing up. {I like to use a fork to loosen the Squash shreds a little.}

Divide the Pepper & Meat mixture between both bowls. Sprinkle with Cheese and place in the oven for 5 minutes, or until Cheese is melted.

Serve immediately with desired toppings.

To Print:

Spaghetti Squash Burrito Bowls

Serves: 2

Ingredients

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}

Instructions

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.
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.
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.
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.
Serve immediately with desired toppings.
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!

This recipe was also featured on Scoop Charlotte, click here.