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Spaghetti Squash Burrito Bowl

Posted May 22 2013 6:01pm

After my little trip to NOLA , I was craving Mexican food. Since I had two small spaghetti squashes that needed to be eaten, I decided to use them to make burrito bowls. They turned out so well and both Keenan and my husband loved them!

Spaghetti Squash Burrito Bowl

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

Yield: 3 large bowls

Spaghetti Squash Burrito Bowl


  • 2 small spaghetti squash (or 1 large one)
  • 3/4 cup shredded cheddar cheese
  • 2 cups salsa
  • 1 avocado
  • 1/2 cup Greek Yogurt or low-fat sour cream
  • 1 can low-sodium black beans
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp no-salt garlic seasoning mix
  • pinch of salt and pepper


  1. Cut spaghetti squash lengthwise and scoop out seeds. Add 1/2 cup of water to each squash (in the center where you scooped out the seeds) and cover with the other half. Place on a microwave safe dish and microwave on high for 14 minutes. *If you are using one large squash, microwave it on high for 10-12 minutes, or until softened.
  2. Once spaghetti squash is slightly cool, remove flesh with a fork and scoop out into a large bowl.
  3. Add cheese and spices to squash, and mix well.
  4. Divide squash among three bowls.
  5. Top each bowl of squash with equal parts beans, yogurt, salsa and avocado. Enjoy!
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