This vegan spaghetti squash burrito bowl is an easy gluten free dinner that is fibre and protein packed!
I think most families can agree that Mexican night is always a good night. In fact, I am planning a Mexican inspired dinner right now (it’s cooking as I type up this recipe I tested last week). Mexican recipes are not just limited to Taco Tuesday in my house, as any excuse to put avocado on ANYTHING is a good idea around here. This vegan spaghetti squash burrito bowl is packed with plant-based protein and lots of fibre, and it could not be easier to make!
Key Ingredients for this Vegan Spaghetti Squash Burrito Bowl
Spaghetti squash – I love spaghetti squash as an alternative to noodles. There’s just 40 calories per cup and over 2 grams of fibre, and it’s surprisingly easy to cook in the microwave, or oven (if you have a bit more time).
Black beans – Rich in fibre and protein, I love the ease and convenience of black beans! I also prefer to go with the no salt added beans and then season it up myself.
Vegan Ground Round – I usually buy the cooked soy ground round because it’s so fast and easy and already cooked. But you can also find a variety of “raw” options now that you would just need to pan-fry first.
Salsa- This adds Mexican inspired flavour without having to make a whole sauce from scratch!
Spices- I like cumin and chili, but you can also omit if your salsa is spicy.
Veggies – This is totally your call, but I like to throw in a diced bell pepper and frozen corn for extra veg and fibre.
Lime Juice– again, for flavour and zing! This can also be omitted if you have enough flavour coming from your salsa.
Vegan cheddar cheese- This can also be regular cheese if you’re not vegan.
How to Cook Spaghetti Squash in the Microwave or Oven
I am lazy and always in a rush so I usually opt to cook my spaghetti squash in the microwave, But I am including both options depending on your time and appliances.
To cook your squash, preheat the oven to 400°F.
Cut the squash in half lengthwise, and scoop out the seeds. Season with salt and pepper, then place them cut side down on a baking sheet. Poke some holes on top.
Roast for about 30-40 minutes or until fork tender. Allow to cool just enough to handle.
Cut the squash in half and scoop out the seeds.
Place in a microwave safe baking dish, cut side down, with 1/4 cup of water in the dish.
Cover in plastic wrap and cook on high for 10-15 minutes or until tender when pricked with a fork. Allow to cool just enough to handle.
What should i serve with this burrito bowl?
Lots of great options for serving with this main meal!
FAQ about this Recipe
Here are some likely commonly asked questions about this vegan burrito bowl.
Can I meal prep this ahead of time?
You can totally prep the squash and meat-bean mixture ahead of time and then just assemble with all your favourite toppings when it’s time to eat. If doing this for meal prep, this will last in the fridge for about 4 days.
Is this vegan bean burrito mixture kid friendly?
Oh yes! Assuming you use a mild salsa (and maybe omit the extra chili), my kiddo LOVES this meal.
can I swap in other toppings?
Yes, this is a very versatile recipe, so if you prefer other veggies or add-ons (or any other kind of cheese), you can totally go for it! I kinda went for the works here so have fun with whatever you have on hand.
Can I use pasta or rice instead of spaghetti squash?
Absolutely. In fact, even a bed of lettuce is delicious if you want to turn this into a hearty salad.
do you have any other mexican inspired dinner recipes?
You bet, I have a lot of great recipes you can try out if you’re in the mood for Mexican. Here are some favourites:
What are you making tonight? Leave me a comment below with your thoughts on this spaghetti squash based burrito bowl!
Vegan Spaghetti Squash Burrito Bowl
- 2 spaghetti squash
- 1 19 oz can no salt added black beans drained and rinsed
- 1 pack 340 g vegan ground round
- 1 bell pepper diced
- 1/2 cup frozen or canned corn
- 1/2 cup salsa your choice, however spicy you like it
- 1 tsp cumin or to taste (depends on your salsa)
- 1/2 tsp chili pepper or to taste (depends on your salsa)
- Juice of 1/2 lime or to taste (depending on your salsa)
- Salt and pepper to taste
- 1 cup shredded Vegan cheddar cheese
- Halved cherry tomatoes
- Pickled jalapeno
- Red cabbage shredded
- Diced avocado
- Vegan sour cream
- To cook your squash, preheat the oven to 400°F. Cut the squash in half lengthwise, and scoop out the seeds. Season with salt and pepper, then place them cut side down on a baking sheet. Poke some holes on top.
- Roast for about 30-40 minutes or until fork tender.
- Alternatively, cut the squash in half and remove seeds. Place in a baking dish cut side down with 1/4 cup of water in the bottom of the dish. Cover in plastic wrap and cook on high for 10-15 minutes or until tender when pricked with a fork.
- Flip upright and once it's cool enough, run your fork through the flesh to yield strands.
- Meanwhile, add the beans and the vegan "meat" (which should already be cooked) to the pan and break up the meat. Add the bell peppers, corn, salsa, and then season with the spices, lime, salt and pepper, to taste.
- Mix the meat mixture in with the spaghetti squash noodles, and pile it on top. Top the squash halves with shredded cheese and pop it back into the oven for 10 minutes until the cheese melts and looks golden brown.
- To serve, top with toppings of your choice.
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.