Stuffed Spaghetti Squash Burrito Bowl

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Spaghetti Squash

165 g

Canned Corn , rinsed, drained

8 g

Chili Powder

2 g

Ground Cumin

2 g

McCormick® Garlic Powder

8 mL

Coconut Oil

70 g

Sweet Onions , chopped

75 g

Green Bell Peppers , chopped

1/2

Chipotle Peppers in Adobo Sauce , finely chopped

240 g

Canned Diced Tomatoes with Green Chilies

185 g

Canned Black Beans , rinsed, drained

45 g

Shredded Mozzarella Cheese

Cooking Instructions

HIDE IMAGES

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Cut Spaghetti Squash (1) in half lengthwise, remove seeds and cook on baking sheet for 50-55 minutes.

Step 3

While the squash bakes, add rinse, drain and dry the Canned Corn (165 g) and add to a dry skillet, sprinkle with the Chili Powder (8 g) , Ground Cumin (2 g) , and McCormick® Garlic Powder (2 g) , stir to combine, let the corn roast for several minutes before stirring.

Step 4

Then stir, and cook for another 3-5 minutes, again without stirring. Continue this until corn is browned and roasted on the outside. Set aside in a small bowl.

Step 5

Saute Sweet Onions (70 g) and Green Bell Peppers (75 g) in skillet with Coconut Oil (8 mL) and Chipotle Peppers in Adobo Sauce (1/2) over medium heat until onions are soft and translucent.

Step 6

Stir in seasoned corn, Canned Black Beans (185 g) , and Canned Diced Tomatoes with Green Chilies (240 g) and cook for 5-7 minutes or until beans and tomatoes are heated through and all seasonings and flavors are well combined.

Step 7

Remove spaghetti squash from oven and use a fork to shred the cooked flesh from each half, then spoon the cooked flesh into the bean and veggie mixture, stir until well mixed. Scoop filling back into each skin/half and top each with Shredded Mozzarella Cheese (45 g) .

Step 8

Broil for about 4-5 minutes or until cheese is melted. Serve hot and enjoy!