Spaghetti Squash Burrito Bowl

Fall CSA Week 8/Squash

Spaghetti Squash Burrito Bowl

  • 1 medium spaghetti squash
  • 1 TSP olive oil
  • 1/2 can black beans, rinsed and drained
  • 1/4 cup corn kernels (canned or frozen)
  • 1/2 TBSP chili powder
  • 1/2 TSP cumin
  • 1/2 TSP salt and pepper
  • 1 bell pepper, sliced thinly
  • 1/2 onion, sliced thinly
  • Topping: salsa
  1. Preheat oven to 375 degrees. Cut the squash in half carefully and drizzle a bit of oil on each half, then place on baking sheet.
  2. Bake for 40-45 minutes or until the squash is tender.
  3. In a medium bowl, combine black beans, corn, chili powder, cumin, salt and pepper. Stir to combine.
  4. In a medium skillet, warm 1 TSP olive oil and add the sliced peppers and onions. Sauté for about 7 minutes or until tender. Add in the bean and corn mixture and stir in. Cook just until every things heated through.
  5. When the squash are done, gently scrape out the flesh. Mix with the burrito mixture and then stuff back into the squash bowl. Serve with salsa!

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