Thursday, January 1, 2015

Spaghetti Squash Burrito Bowls

I made this for Kathleen and me for lunch one day. We REALLY liked this.
Spaghetti Squash Burrito Bowls
adapted from

2 medium sized spaghetti squash
1 tablespoon high heat oil
1 (14.5 ounce) can black beans, drained and rinsed
1 (16 ounce) jar of salsa (use your preferred level of spiciness)
2 tablespoons olive oil
1 large bell pepper or two small, cored and sliced
1 large red onion, sliced
2 cups corn kernels, frozen and defrosted or fresh or canned
1 cup fresh cilantro, finely chopped Optional
2 jalapenos, cored and diced
6 green onions, sliced (optional)
1 teaspoon cumin
salt and pepper
1 cup shredded cheddar/monterey jack cheese

Prick holes in squash and cook in microwave on high for 15-20 minutes. Cut in half and scoop out the seeds

While the squash is cooking, prepare the filling by warming one tablespoon oil in a large pan over medium heat. Sauté the onion for a few minutes and then add the peppers and jalapeno. Sprinkle with salt & pepper and cumin and cook to desired softness.   Add corn, beans and salsa and stir until warmed.

Scoop the filling ingredients into the halves of the spaghetti squash. Sprinkle green onion on top and then finish with shredded cheese.

Broil in the oven for about 5 minutes so that the cheese is bubble and golden brown then serve!

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