Mexican Spaghetti Squash Bowls. This stuffed Mexican spaghetti squash is an easy + healthy vegetarian meal that's super filling, yet much lighter than lots of other cheesy Mexican options! The sautéed veggies, lots of melted cheese, and mild-tasting squash come together to create this delicious stuffed spaghetti squash burrito bowls. This delicious Vegan Spaghetti Squash and Black Bean Mexican Bowl is especially for all the vegetarians trying to eat healthy in January.
Initially, I had planned to grab a few acorn squash at the grocery store. This insanely good Spaghetti Squash Enchilada Bowls are my favorite way to eat spaghetti squash. These fully-loaded Spaghetti Squash Burrito Bowls taste just like Chipotle's tasty burrito bowls and are loaded with healthy whole food ingredients! You can cook Mexican Spaghetti Squash Bowls using 16 ingredients and 11 steps. Here is how you cook that.
Ingredients of Mexican Spaghetti Squash Bowls
- You need of spaghetti squash.
- Prepare of cooked chicken breasts diced.
- It's of fresh corn on the cob.
- You need of chopped roasted red peppers (jarred).
- It's of chopped green onions.
- You need of ROTEL (diced tomatoes and green chiles).
- Prepare of -10 jalapeño slices chopped (jarred).
- Prepare of rinsed and drained black beans.
- Prepare of Chipotle pepper chopped (canned).
- It's of chopped fresh cilantro.
- It's of smoked papkrika.
- It's of ground cumin.
- It's of garlic powder.
- It's of kosher salt.
- It's of black pepper.
- Prepare of shredded cheese (I used a mexican blend).
Whether you're vegan, vegetarian, omnivore, paleo, gluten-free, or dairy-free, there's a burrito bowl with your name on it. Spaghetti just got a whole lot healthier, cleaner, and fun with these delicious stuffed spaghetti squash bowls! Spaghetti squash makes a great fiber-filled low-carb substitute for rice in these Southwest Spaghetti Squash Bowls. Beans, Salsa, and Cheese Always Wins.
Mexican Spaghetti Squash Bowls step by step
- Preheat oven to 375° F..
- Cut squash in half lengthwise..
- With a spoon scrape out seeds and dark yellow strings that the seeds are attached to..
- Place squash face down on a foil lined rimmed baking sheet. (I always use a rimmed sheet so there is no chance of them sliding off sheet when taking in and out of oven) Bake for 40-45 min..
- While you squash is roasting remove kernels from corn cob. Place them in a bowl and add the rest of the ingredients except cheese..
- When your squash is ready remove from oven. (You can test them to see if they are ready by scraping the insides with a fork, if the "strings" come off easily, they are ready.).
- Let cool slightly so you can easily handle the squash..
- Remove inside "strings" leaving a about a 1/4 inch layer on shells..
- Add squash "strings" to the bowl with other ingredients and mix. (Taste to see if you need more salt).
- Place your mixture into squash shell. Sprinkle with cheese..
- Return to oven and cook for about 10-15 min or until the cheese is melted and bubbly..
If you love lasagna but making it is too much of a hassle (it's all that noodle layering!), you have to try these lasagna bowls. They're made with ground turkey and a homemade sauce for a much easier — and better for you — lasagna. Be sure to use fresh cottage. These Greek Spaghetti Squash Bowls are packed full with red peppers, onion, artichokes, Greek seasoned ground turkey, and topped with feta for a satisfying, low carb meal! This hearty, healthy spaghetti squash stuffed with zesty Mexican flavors is perfect for putting a twist on your typical weeknight meals!
