These Stuffed Spaghetti Squash Burrito Bowls are simple to prep ahead of time, making a healthy, wholesome meal come together with ease!
Total Time
1hr 10min
4.8
5 Ratings
Author: Lemons and Basil
Servings:
2
Ingredients
•
1
Spaghetti Squash
•
1
cup
Canned Corn
, rinsed, drained
•
1
Tbsp
Chili Powder
•
1
tsp
Ground Cumin
•
1/2
tsp
Simply Organic Garlic Powder
•
1
tsp
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
GOYA® Black Beans
, rinsed, drained
•
1/2
cup
Shredded Mozzarella Cheese
Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
Cut Spaghetti Squash (1) in half lengthwise, remove seeds and cook on baking sheet for 50-55 minutes.
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 Simply Organic Garlic Powder (1/2 tsp), stir to combine, let the corn roast for several minutes before stirring.
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.
5.
Saute Sweet Onions (1/2 cup) and Green Bell Peppers (1/2 cup) in skillet with Coconut Oil (1 tsp) and Chipotle Peppers in Adobo Sauce (1/2) over medium heat until onions are soft and translucent.
6.
Stir in seasoned corn, GOYA® 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.
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).
8.
Broil for about 4-5 minutes or until cheese is melted. Serve hot and enjoy!
Nutrition Per Serving
CALORIES
333
FAT
9.4 g
PROTEIN
17.8 g
CARBS
47.5 g
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