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Vegan Spaghetti Squash Burrito Bowl

This vegan spaghetti squash burrito bowl is an easy gluten free dinner that is fibre and protein packed!
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 487kcal


  • 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


  • 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.


Calories: 487kcal | Carbohydrates: 86g | Protein: 19g | Fat: 10g | Saturated Fat: 3g | Sodium: 626mg | Potassium: 1226mg | Fiber: 22g | Sugar: 16g | Vitamin A: 1667IU | Vitamin C: 50mg | Calcium: 184mg | Iron: 6mg