Description
Stuffed with onion, peppers, corn and black beans then tossed with salsa, these spaghetti squash bowls are an easy meal that’s packed with fiber!
Ingredients
Scale
- 2 spaghetti squash (medium to large in size)
- 1 tablespoon extra virgin olive oil
- 1 onion (small to medium; finely chopped)
- 1–2 bell peppers (cored and finely chopped)
- 1–2 jalapeños (cored and finely chopped)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 16-ounce jar salsa
- 1 cup corn kernels (fresh or frozen and defrosted)
- 1 15-ounce can black beans (drained)
- ½ cup shredded cheese (use dairy-free cheese or nacho cashew cream)
Instructions
- Step: Preheat the oven to 425°F and line a cookie sheet with parchment paper.
- Step: Wash the spaghetti squash then slice off the stems at the top.
- Step: Cut each squash in half lengthwise. Using a spoon, scrape out the seeds and any loose yellow strands then discard them.
- Step: Place each half face down on the baking sheet. Roast in the oven for about 45 minutes until pliable. Remove from the oven and set aside to cool.
- Step: While the squash is roasting, prepare the filling by warming one tablespoon oil in a large pot over medium heat. Add the onion, peppers and jalapeño. Cook for 5-7 minutes.
- Step: To the pot, add the spices (1 teaspoon ground chili powder, ground cumin, smoked paprika, and dried oregano). Continue to cook for several minutes to toast the spices.
- Step: Pour in the entire jar of salsa, corn and black beans. Continue to cook until heated through.
- Step: Once the squash is cool enough to handle, use a fork to loosen the strands inside.
- Step: Spoon the filling from the pot into each squash bowl until they’re all full. Sprinkle with shredded cheese.
- Step: Broil in the oven for about 5 minutes until the cheese melts. Serve warm.
Notes
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: dinner
- Method: Roasting
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 376 kcal
- Sugar: 18 g
- Sodium: 279 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 15 g
- Protein: 12 g
- Cholesterol: 10 mg
Keywords: spaghetti squash, burrito bowl, vegetarian, dinner, healthy, gluten-free