Spaghetti Squash Burrito Bowls are nourishing, easy to make, and loaded with flavor. Ready in under an hour, these delicious bowls are the perfect healthy weeknight dinner to add to your weekly rotation this season.
I love meals that pack in tons of different flavors, so burrito bowls have always been a favorite in my home. From my One Pot Burrito Bowls to these Slow Cooker Chicken Burrito Bowls, I’ve tried (more like devoured) plenty of fun recipes.
If you’re looking for a grain-free burrito bowl recipe that is super nutritious and wildly delicious, look no further than these Spaghetti Squash Burrito Bowls. They’re made with black beans, corn, salsa, onions, peppers, cheese, and cilantro. Basically, everything the vegetarian burrito bowl of your dreams should contain.
All you have to do is roast your spaghetti squash, combine your beans and veggies, then toss everything back in the oven with some cheese on top. Just like that, you’ve got an absolutely mouth-watering dinner that guarantees to please.
One of the most amazing things about this healthy vegetarian recipe is that you can easily customize it to suit your flavor preferences and what you have at home. Mix and match the veggies as you see fit, use your favorite spices, and top it off with your cheese of choice!
Personally, I love topping these vegetarian burrito bowls with sliced avocado, shaved cabbage, and a drizzle of hot sauce, but feel free to get creative here. This dish is versatile, nutrient-dense, low-carb, easy to make, and oh-so-delicious. Don’t just take my word for it—try it out for yourself and let me know what you think!
If you are looking for a low carb or keto option, just swapped in ground beef, ground turkey, or chicken for the beans.
To make these vegetarian burrito bowls, you will need the following key ingredients:
- Spaghetti squash: If you haven’t already experienced the deliciousness that is roasted spaghetti squash, then you’re in for a treat. This winter squash has a mild, neutral taste that pairs well with just about anything, and its texture is similar to that of pasta.
- Beans: Feel free to use kidney beans, pinto beans, or black beans for these burrito bowls. Regardless of which kind you choose, make sure to drain and rinse them before adding them to your dish. Frijoles charros would also be delicioius.
- Corn: You can use frozen or canned corn here, either one will work. Grilled corn would be really tasty.
- Salsa: Use any homemade or store-bought salsa you prefer. I love using this homemade Pico de Gallo in this dish.
- Cheese: You can truly use any kind of cheese you want, but my favorite choices are Mexican shredded cheese and queso fresco.
- Fresh veggies: I like to use sautéed onions and bell peppers. However, feel free to use any kind of fresh veggies you have at home. Other great options include zucchini, mushrooms, and jalapenos.
- Fresh cilantro: Adding fresh herbs to these bowls just before serving them is a fantastic way to brighten up the dish, enhance the flavors, and add a beautiful pop of color. If you don’t like cilantro, you can swap it out for fresh parsley.
Recipe Tips and Variations
With this dish, it’s really easy to customize your ingredients based on what you’re in the mood for and what you have at home. That being said, here are some of my top tips and tricks for making the best Spaghetti Squash Burrito Bowls:
- Add some meat. If you aren’t worried about keeping this dish vegetarian, feel free to add your favorite meat. I love adding shredded chicken tinga, pork carnitas, or this Slow Cooker Beef Machaca.
- Switch up your veggies. Just because I make this recipe with sautéed onions and bell peppers doesn’t mean you have to! Feel free to utilize whatever’s in the fridge that you think would work well.
- Make it spicy. Looking to kick things up a notch? Try adding some diced jalapeno peppers or crushed red pepper flakes. Alternatively, you can also add a few dashes of your favorite hot sauce just before serving the bowls.
- Make it vegan. You can easily make this a vegan burrito bowl recipe by simply leaving out the cheese or swapping it out for the plant-based cheese of your choice.
- Sauce it up. What better way to take your burrito bowls to the next level than with some delicious sauce? You can use any kind of sauce you like, but I recommend this Jalapeno Ranch Dressing or Creamy Chipotle Sauce.
Burrito Bowl Toppings
One of the best things about making burrito bowls is all the toppings. Here are some delicious toppings to add.
- Salsa Verde
- Fajita Veggies
- Corn Salsa
- Queso Fresco
- Shredded cheese
- Cilantro and diced onion
- Chopped romaine lettuce
- Chopped tomatoes
- Greek yogurt or sour cream
- Sliced or pickled jalapenos
- Guacamole or sliced avocado
How to Store Spaghetti Squash Burrito Bowls
These burrito bowls taste best when served fresh, but don’t be afraid of making too much. They’ll still be delicious over the next few days! Once the leftovers have cooled off, simply scoop them out of the squash and transfer them to an airtight storage container. Once properly contained, you can refrigerate your leftovers for up to 3 days.
Because of the high water content in both the squash and many of the toppings, I don’t recommend freezing your leftovers. There’s nothing worse than turning a glorious burrito bowl into a not-so-tasty bowl of mush.
Frequently Asked Questions
Below you will find the answers to some of the most frequently asked questions about these vegetarian burrito bowls:
When picking out a spaghetti squash, look for one that’s firm and golden-yellow in color. It should feel heavy for its size, and the stem should be firm and dry. Don’t be afraid to pick up a few different squashes to get a better idea of how heavy it should feel.
Spaghetti Squash Burrito Bowls are a great stand-alone meal, however you could also serve them alongside any of your favorite Mexican side dishes. Some of my top picks include a refreshing salad or a bowl of rice. To keep things on the low-carb side, try this Cilantro Lime Cauliflower Rice.
Yes! Spaghetti squash is loaded with essential vitamins, nutrients, and antioxidants. It’s also super low in calories and carbs, which is why it’s often used as a low-carb pasta alternative. This dish is also packed with nutritious vegetables, making it an incredibly wholesome addition to your diet.
Spaghetti Squash Burrito Bowls
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- 2 spaghetti squash
- 2 tbsp olive oil, divided
- 2 bell peppers, diced
- 1 red onion, diced
- 30 oz canned kidney beans, rinsed and drained (or pinto, black)
- 1.5 cups frozen corn
- 1 cup salsa
- 3 tbsp taco seasoning
- 1 cup reduced fat shredded Mexican cheese
- 1/4 cup chopped fresh cilantro
Preheat the oven to 400 ° F. Cut the spaghetti squash in half with a sharp knife and scoop out the seeds. Sprinkle cut sides of the spaghetti squash with half of the olive oil and season with salt and pepper. Place cut side down on a large baking sheet. Roast until tender, about 35-45 minutes. Let cool slightly. Scrape the squash with a fork to loosen from the squash.
In a large skillet over medium high heat, heat oil. Add the onion and bell pepper and cook until tender, about 5-7 minutes. If beginning to burn, add a touch of water. Stir in the beans, corn, salsa, spaghetti squash, and taco seasoning. Mix to combine everything. Taste and season with salt, pepper, or additional taco seasoning.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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