These spaghetti squash burrito bowls are hearty, delicious, and nutritious. Perfect for a weeknight dinner when you want a healthy alternative to Chipotle. Plus they’re vegan and gluten-free!
Burrito bowls were my go-to dish at Chipotle for years, so I wanted to recreate a homemade version that was delicious, healthy, veggie-packed, and full of fiber! Spaghetti squash is one of my favorite winter squashes and so versatile. I love playing around with fun recipes using spaghetti squash, like my Mediterranean spaghetti squash boats. It’s also the perfect base for these burrito bowls.
The burrito bowls are packed with simple pico de gallo, fajita peppers, and chili lime black beans, then drizzled with an avocado-lime sauce. The flavors are truly spectacular and I already can’t wait until I make this again and again!
Spaghetti Squash Benefits
Spaghetti squash is a good source of vitamin C, vitamin B6, and potassium. Not only that, but it is packed with fiber! One whole spaghetti squash contains 14 grams of fiber. Fiber is beneficial for gut health and helps promote healthy digestion.
Ingredients in Spaghetti Squash Burrito Bowls
- Spaghetti squash
- Avocado
- Jalapeno
- Cilantro
- Lime juice
- Grape tomatoes
- Bell peppers
- Black beans
- Extra-virgin olive oil
- Chili powder, dried cumin, and salt
How to Make Spaghetti Squash Burrito Bowls
This dish looks like it has a lot going on, but bear with me – I promise it’s not as complicated as it looks! It uses most of the same ingredients for each element, and comes together so well to make that burrito bowl you like so much, but with spaghetti squash!
Since the spaghetti squash takes about 35-45 minutes to roast, you can prepare the other ingredients while it roasts so it comes together in less than an hour.
Roast the spaghetti squash.
Refer to this spaghetti squash post for detailed instructions on how to roast spaghetti squash. While the spaghetti squash is roasting, prepare the other ingredients for the burrito bowls. I prefer to start with the cold ingredients so that the warm elements stay hot when the dish is ready! When the squash is done roasting, flip it over and let it cool for about 5 minutes. Use a fork to scrape the strands off the side of the squash.
Make the avocado lime sauce.
Combine avocado, jalapeno, lime juice, cilantro, and salt in a food processor or mini blender. Blend until smooth, about 1-2 minutes. Add water 1 tablespoon at a time to thin out the sauce as you prefer.
Prep the quick pico de gallo.
Combine the grape tomatoes, cilantro, lime juice, and salt in a bowl. Let it sit while you prepare the bell peppers and black beans.
Saute the bell peppers.
In a medium pan, heat olive oil over medium heat. Add bell peppers, chili powder, and salt and cook for about 5 minutes, or until slightly charred and softened. Remove from heat and place the bell peppers a bowl.
Saute the black beans.
In the same pan, combine black beans, lime juice, chili powder, dried cumin, and salt. Heat over medium-low heat for about 3-5 minutes. Remove from heat.
Stuff the spaghetti squash halves with all the goodies.
And get ready for a spaghetti squash burrito bowl flavor explosion.
Looking for other delicious weeknight dinners? You’ll love these recipes:
- Mediterranean-Inspired Spaghetti Squash
- Creamy Sweet Potato, Kale, and White Bean Soup
- Butternut Squash, Farro, and Goat Cheese Salad
- Kale Mushroom Quinoa Casserole
Spaghetti Squash Burrito Bowls
Ingredients
Spaghetti Squash
- 1 medium spaghetti squash cut in half length-wise and seeds scooped out
- 1 tbsp extra virgin olive oil
- salt
Avocado Lime Sauce
- 1 medium avocado
- ¼ jalapeno seeds scooped out
- 1 tbsp lime juice
- 2 tbsp cilantro
- ¼ tsp salt
- 2-4 tbsp water to thin, per preference
Quick Pico De Gallo
- 1 pint grape tomatoes sliced in half lengthwise
- 1 tbsp lime juice
- 1 tbsp cilantro
- ¼ tsp salt
Fajita Peppers
- ½ tbsp extra virgin olive oil
- 2 medium bell peppers seeds taken out, sliced
- ½ tsp chili powder
- ¼ tsp salt
Chili Lime Black Beans
- ½ can black beans (no-salt-added) drained and rinsed
- 1 tbsp lime juice
- ½ tsp chili powder
- ½ tsp dried cumin
- ¼ tsp salt
Instructions
- For the Spaghetti Squash: Preheat oven to 400°F. Line a baking sheet with aluminum foil or parchment paper. Brush the inside of the spaghetti squash with olive oil and sprinkle salt on top. Place the squash halves face down on the baking sheet. Roast for 35-45 minutes, or until fork-tender. When it’s done cooking, flip the squash over. Let it cool for ~5 minutes. Using a fork, scrape the strands off the side of the squash.
- Avocado Lime Sauce: Combine avocado, jalapeno, lime juice, cilantro, and salt in a food processor or blender. Blend until smooth. Add water as needed to thin out the sauce.
- Quick Pico De Gallo: Combine grape tomatoes, cilantro, lime juice, and salt in a bowl.
- Fajita Peppers: Heat olive oil in a medium pan over medium heat. Add bell peppers, chili powder, and salt. Cook for about 5 minutes, until slightly charred and softened. Scoop out mixture and place in a bowl.
- Chili Lime Black Beans: In the same pan, add black beans, lime juice, chili powder, dried cumin, and salt. Heat over medium-low heat for about 3-5 minutes. Remove from heat.
- In each of the spaghetti squash halves, add black beans, fajita peppers, and pico de gallo. Drizzle with the avocado sauce. Enjoy!
Notes
- Storage: To store the spaghetti squash burrito bowls, scoop the mixture into airtight containers. Store in the fridge for up to 3-4 days.
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Cathleen @ A Taste of Madness says
I actually just bought a spaghetti squash,so I am so exited to try this!! I love the mix of flavours here 🙂