Stuffed Spaghetti Squash Burrito Bowl

Ingredients

Servings

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

US / METRIC

1

Spaghetti Squash

1 cup

Canned Corn , rinsed, drained

1 Tbsp

Chili Powder

1 tsp

Ground Cumin

1/2 tsp

Garlic Powder

1/2 Tbsp

Coconut Oil

1/2 cup

Sweet Onions , chopped

1/2 cup

Green Bell Peppers , chopped

1/2

Chipotle Peppers in Adobo Sauce , finely chopped

1 cup

Canned Diced Tomatoes with Green Chilies

1 cup

Canned Black Beans , rinsed, drained

1/2 cup

Shredded Mozzarella Cheese

Cooking Instructions

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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 (1 cup) and add to a dry skillet, sprinkle with the Chili Powder (1 Tbsp) , Ground Cumin (1 tsp) , and Garlic Powder (1/2 tsp) , 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 (1/2 cup) and Green Bell Peppers (1/2 cup) in skillet with Coconut Oil (1/2 Tbsp) 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 (1 cup) , and Canned Diced Tomatoes with Green Chilies (1 cup) 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 (1/2 cup) .

Step 8

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