I love spaghetti squash. Several years ago I posted this recipe for Tex Mex Spaghetti Squash, a few weeks ago Spaghetti Squash Chow Mein, and today I have Spaghetti Squash Burrito Bowl recipe for you!
Each year when fall comes around I get excited because it means it’s time for squash to go on sale so I can make all the spaghetti squash recipes. Eating your vegetables never tasted so good! 😉
Mexican food (or technically Tex Mex) is a staple in our house, so I knew I had to do a twist on a burrito bowl with some of the squash I bought.
This recipe was a winner!
The 2 1/2 year old had thirds. Thirds! “More spaghetti squash” she kept saying. As with the Spaghetti Squash Chow Mein recipe, the flavors are such that even my (non squash loving) husband actually liked this recipe.
As with most dinner recipes, this is so easy to tweak and adjust to your family’s preferences.
Can’t stand bell peppers? Simply leave them out.
- Spaghetti Squash
- Ground Beef
- Bell Pepper
- Black Beans
- Chili Powder
- Cheddar Cheese
- Avocado, tomatoes, cilantro, salsa, sour cream (optional toppings)
No fancy ingredients. If you don’t have access to Rotel, substitute fire roasted tomatoes or even just diced tomatoes and add an extra jalapeno. Leave the cheese off if you are dairy free.
This recipe is easily cut in half. The 8 pounds of spaghetti squash serves 8 (or my family of 5 two meals). Cut back to 4 pounds if you are only serving a couple of people.
The meat amount is up to you and your taste preference as is the final spice amounts. My kids are fairly wimpy, so I have to watch the chili powder amounts.
Be sure to read the recipe notes for an additional baking method.
Spaghetti Squash Burrito Bowl
- 3 Spaghetti Squash (mine totaled 8.5 pounds)
- 1-2 pounds ground beef
- 1 onion, diced
- 6 cloves garlic, minced
- 2 bell peppers, diced
- 1 jalapeno, seeded and minced
- 2-3 cups cooked black beans
- 1½ cups corn (frozen is fine)
- 1 can mild Rotel tomatoes
- 1-2 teaspoon salt
- 1 - 1½ tablespoon cumin
- 1-3 teaspoon chili powder
- 6 ounces cheddar cheese
- Cilantro, avocado, salsa, sour cream - all optional
- Cut spaghetti squash in half and scrape out the seeds and stringy insides. Drizzle lightly with olive oil and sprinkle with salt and pepper and a little cumin and chili powder. Place cut side down on a baking sheet and bake at 350 degrees for 45 minutes. Remove from oven and let cool until you can handle them. Use a fork to scrape across the squash short ways to make "noodles".
- In a large skillet, brown the beef. Add onion and jalapeno and saute a few minutes. Add garlic and saute a few more minutes.
- Add bell peppers, black beans, corn, tomatoes, 1 t. salt, 1 T. cumin, and 1 t. chili powder. Cook until everything is heated through and tender.
- Add spaghetti squash to skillet and toss everything together. (See notes for second option) Adjust seasonings if needed.
- Return the spaghetti squash mixture to the shells or a 9x13 baking pan and top with cheese.
- Bake at 350 degrees for 15 minutes.
- Serve with any of the optional toppings.