Spaghetti Squash Burrito Bowls Recipe

Spaghetti Squash Burrito Bowls are roasted spaghetti squash halves stuffed with a southwestern veggie filling and melty cheese! Serve with your favorite burrito toppings for a hearty vegetarian dinner for two.

Spaghetti squash bowls are my absolute favorite way to eat cooked spaghetti squash.

Mainly because you can stuff them with ANYTHING! See our Pizza Spaghetti Squash Boats, Hummus Spaghetti Squash Bowls or these Veggie Spaghetti Squash Bowls with Peanut Sauce for proof.

Also, they’re perfect for cleaning out the fridge.

For these bowls, we sautéed up a small zucchini, a few pieces of bell pepper, and some canned corn leftover from making cornbread zucchini muffins.

To add protein and create a sauce, we also tossed in half a can of black beans and a little fire roasted salsa.

If you’ve got a fondness for nachos (who doesn’t?) I recommend making a batch of sweet potato nachos or veggie nachos to use up any leftover bell pepper, beans, and salsa.

Don’t worry if the recipe seems a little overwhelming at first. It’s easier than it looks.

The spaghetti squash only needs a few minutes of prep. The rest of the cooking time is hands-free roasting in your toaster oven or oven.

You can roast the squash or make the filling on separate days. The directions are written so it’s easy to stop wherever you want.

And if you’re cooking for one, toss the extra stuffed squash in the fridge for a quick dinner or lunch the next day. These cheesy spaghetti squash burrito bowls reheat wonderfully!

Keep scrolling for step by step photos & spaghetti squash tips after the recipe

Ingredients

FOR THE SPAGHETTI SQUASH:

• 1 small Spaghetti Squash, about 30 ounces or 1.8 lb whole
• 1/2 teaspoon Olive Oil
• Salt and Black Pepper

FOR THE FILLING:

• 1 to 2 teaspoons Olive Oil
• 1 small Zucchini, diced
• Half a Bell Pepper, diced
• 1/4 Red Onion, diced
• 1/2 cup Corn Kernels
• 1/2 teaspoon dried Oregano
• 1/4 teaspoon ground Cumin
• Salt and Black Pepper
• 3/4 cup cooked Black Beans
• 1/2 cup Salsa
• 2 ounces Cheese, shredded and divided

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