Spaghetti Squash Burrito Bowls are low carb, jam-packed with vibrant veggies
& are the perfect weeknight meal the whole family will enjoy.
As a busy working mom, I usually need to get dinner on the table as fast as possible.
When I get home after a long day in the office, my hungry toddler {and husband} are practically waiting at the dinner table as 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.
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 Crockpot 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. {If you’re in a time crunch and don’t have time for roasting, you can microwave it – see directions here.}
- 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.
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.
