This 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 spaghetti squash burrito bowl is packed with plant-based protein and lots of fibre, and it could not be easier to make!
Table of contents
Why This Recipe Works
This spaghetti squash burrito bowl is such a great way to incorporate a variety of vegetables while also making dinner fun for the family! I also love this recipe because it’s:
- Packed with fiber (22 grams) and protein (19 grams)
- Super customizable (add whatever veg you desire!)
- Family friendly – delicious and requires minimal dishes (perfect for easy clean up)!
Key Ingredients
Spaghetti squash – I love spaghetti squash as an alternative to noodles, especially for this spaghetti squash burrito bowl. 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.
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 Make This Recipe
OVEN instructions
Step 1: To cook your squash, preheat the oven to 400°F.
Step 2: 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.
Step 3: Roast for about 30-40 minutes or until fork tender. Allow to cool just enough to handle.
Step 4: 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.
Step 5: 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.
MICROWAVE instructions
Step 1: Cut the squash in half and scoop out the seeds.
Step 2: Place in a microwave safe baking dish, cut side down, with 1/4 cup of water in the dish.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Expert Tips
Looking for some something to serve with this spaghetti squash burrito bowl? Lots of great options for serving with this main meal! Check out some of my favorites:
Recipes FAQs
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.
Oh yes! Assuming you use a mild salsa (and maybe omit the extra chili), my kiddo LOVES this meal.
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.
Absolutely. In fact, even a bed of lettuce is delicious if you want to turn this into a hearty salad.
Other Recipes You Might Like
If you’re in the mood for Mexican and looking for something like this spaghetti squash burrito bowl, here are some favourites:
What are you making tonight? Leave me a comment below with your thoughts on this spaghetti squash burrito bowl!
Vegan Spaghetti Squash Burrito Bowl
Ingredients
- 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
For topping:
- Halved cherry tomatoes
- Pickled jalapeno
- Red cabbage shredded
- Diced avocado
- Vegan sour cream
- Cilantro
Instructions
- 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.
Nutrition
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.
Alex says
Made this for dinner and we could not stop raving about how delicious it was. Definitely adding this to the weeknight dinner rotation.
Hal says
Hey Abbey!!!! I am really excited to try this recipe; I believe spaghetti squash is truly a gift from whatever gods are up there gifting us produce. I really dislike meat replacements, do you think a tofu scramble consistency of pan fried tofu would be a good replacement? Or maybe a crumbled tempeh? Any ideas to up the protein for vegans without adding faux meat are appreciated.
Sending love to you, you have been such an amazing influence
Abbey Sharp says
Sure you can give that a try!
Rachel says
Looks incredible! I love a burrito bowl and I love spaghetti squash so I will definitely be trying this soon! And I’m with ya on any excuse to top something with avocado.
Abbey Sharp says
Awesome! Thanks Rachel. Ha literally anyyyy excuse and I am there lol