This delightfully hearty spaghetti squash burrito bowl recipe is a creative, low-carb twist on a traditional burrito bowl. Packed with fresh, vibrant veggies and topped with a creamy avocado salsa verde, it's a beautiful, healthful dish suitable for any season.
Most of the ingredients used in this recipe are easily found in your regular grocery store. However, the mild salsa verde and spaghetti squash might not be in everyone's pantry. The spaghetti squash, a unique variety of winter squash, has a spaghetti-like flesh when cooked, hence the name. It's usually found in the produce section of the supermarket. Salsa verde is a type of green salsa made from tomatillos. It's typically located in the international or Mexican food aisle.
Spaghetti Squash Burrito Bowl Ingredients
Spaghetti squash: A low-carb and healthier alternative to traditional spaghetti, this squash variety has a unique texture that makes it a perfect base for our burrito bowl.
Olive oil: Used to roast the spaghetti squash and for the slaw. It adds a smooth, rich flavor.
Black beans: A great source of protein and fiber, they add a satisfying heft to the dish.
Cabbage: Adds a nice crunch and is packed with nutrients.
Red bell pepper: Provides a sweet crunch and vibrant color.
Green onions and fresh cilantro: These herbs uplift the overall flavor of the dish.
Lime juice: Gives a fresh and tangy flavor.
Salsa Verde: Adds depth and brings a spicy tang to the avocado salsa.
Avocado: Creamy and rich, it balances the heat of the salsa verde.
Garlic: Gives a savory depth to the avocado salsa.
One reader, Elonore South says:
This spaghetti squash burrito bowl recipe is a game-changer! The flavors are vibrant and the textures are so satisfying. The combination of the roasted squash, zesty slaw, and creamy avocado salsa verde is simply divine. It's a healthy and delicious meal that I can't get enough of!
How To Make Spaghetti Squash Burrito Bowl
Dig into this vegan, belly-filling burrito bowl! It’s loaded with colorful spaghetti squash, cabbage and black bean slaw, and coated in a tangy salsa verde.
Serves:
Ingredients
For Roasted Spaghetti Squash:
- 2medium spaghetti squash,(about 2 pounds each), halved, seeds removed
- 2tbspolive oil
- salt and freshly ground black pepper
For Cabbage and Black Bean Slaw:
- 2cupspurple cabbage,thinly sliced, roughly chopped into 2-inch long pieces
- 15ozblack beans,(1 can), rinsed and drained
- 1red bell pepper,chopped
- ⅓cupgreen onions,chopped, both green and white parts
- ⅓cupfresh cilantro,chopped
- 3tbsplime juice,fresh, to taste
- 1tspolive oil
- ¼tspsalt
For Avocado Salsa Verde:
- ¾cupmild salsa verde
- 1avocado,ripe, diced
- ⅓cupfresh cilantro,a few stems
- 1tbsplime juice,fresh
- 1garlic clove,roughly chopped
Optional Garnishes:
- fresh cilantro,chopped
- feta,crumbled
- pepitas,seasoned, toasted
Instructions
Spaghetti Squash:
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Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
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On the baking sheet, drizzle the halved spaghetti squash with olive oil. Rub the olive oil all over each of the halves, adding more if necessary.
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Sprinkle the insides of the squash with freshly ground black pepper and salt. Turn them over so the insides are facing down.
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Roast for 40 to 60 minutes, until the flesh is easily pierced through with a fork. Set aside.
Slaw:
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In a medium mixing bowl, combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil, and salt.
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Toss to combine, then set aside to marinate.
Salsa verde:
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In the bowl of a blender or food processor, combine the avocado, salsa verde, cilantro, lime juice, and garlic.
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Blend until smooth, pausing to scrape down the sides as necessary. Set aside.
To Assemble:
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First, use a fork to separate and fluff up the flesh of the spaghetti squash.
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Divide the slaw into each of the spaghetti squash “bowls”, then add a big dollop of avocado salsa verde.
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Finish the bowls with another sprinkle of pepper, cilantro, and crumbled feta or pepitas.
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Serve, and enjoy!
Nutrition
- Calories: 628.56kcal
- Fat: 18.58g
- Saturated Fat: 2.83g
- Monounsaturated Fat: 10.93g
- Polyunsaturated Fat: 2.96g
- Carbohydrates: 95.90g
- Fiber: 26.19g
- Sugar: 13.23g
- Protein: 27.29g
- Sodium: 1208.10mg
- Calcium: 231.59mg
- Potassium: 2431.30mg
- Iron: 7.50mg
- Vitamin A: 123.39µg
- Vitamin C: 86.68mg
Expert Tip for Perfecting Your Spaghetti Squash Burrito Bowl
When roasting the spaghetti squash, it's important to remember that the size of the squash can greatly affect the cooking time. Smaller squash will cook more quickly than larger ones. Therefore, it's essential to keep an eye on them and start checking for doneness around the 30-minute mark. The squash should be tender enough to easily scrape out the strands but not so soft that it becomes mushy. This will ensure the perfect texture for your burrito bowl.
Time-Saving Tips for Making This Recipe
Prep ahead: Roast the spaghetti squash and prepare the slaw and salsa verde in advance to save time when assembling the burrito bowls.
Use canned beans: Opt for canned black beans to cut down on cooking time and simplify the process.
Invest in a good blender: A high-quality blender can make quick work of blending the avocado salsa verde, saving time and ensuring a smooth consistency.
Multi-task: While the spaghetti squash is roasting, use that time to prepare the slaw and avocado salsa verde to maximize efficiency.
Batch cooking: Consider making a larger batch of the slaw and avocado salsa verde to use for other meals throughout the week, saving time on future meal prep.
Substitute Ingredients For Spaghetti Squash Burrito Bowl Recipe
spaghetti squash - Substitute with zucchini noodles: Zucchini noodles can be used as a low-carb alternative to spaghetti squash, providing a similar texture and mild flavor.
olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a suitable replacement for olive oil in this recipe.
purple cabbage - Substitute with green cabbage: Green cabbage can be used as a substitute for purple cabbage, providing a similar crunchy texture and mild flavor.
black beans - Substitute with pinto beans: Pinto beans can be used as a substitute for black beans, offering a creamy texture and a slightly nutty flavor.
red bell pepper - Substitute with yellow bell pepper: Yellow bell pepper can be used as a substitute for red bell pepper, providing a slightly sweeter flavor and vibrant color.
green onions - Substitute with chives: Chives can be used as a substitute for green onions, offering a mild onion flavor and a delicate texture.
lime juice - Substitute with lemon juice: Lemon juice can be used as a substitute for lime juice, providing a similar citrusy tang to the dish.
avocado - Substitute with guacamole: Guacamole can be used as a substitute for avocado, adding extra flavor and creaminess to the dish.
mild salsa verde - Substitute with tomatillo salsa: Tomatillo salsa can be used as a substitute for mild salsa verde, providing a tangy and slightly spicy flavor profile.
feta - Substitute with cotija cheese: Cotija cheese can be used as a substitute for feta, offering a similar crumbly texture and salty flavor.
pepitas - Substitute with sunflower seeds: Sunflower seeds can be used as a substitute for pepitas, providing a similar nutty flavor and crunchy texture.
Presentation Tips for a Delightful Burrito Bowl
- Elevate the spaghetti squash: Carefully arrange the roasted spaghetti squash halves on the plate, ensuring they are positioned attractively and invitingly.
- Create a vibrant slaw: Artfully mound the cabbage and black bean slaw in the center of the spaghetti squash, ensuring it is visually appealing and adds a pop of color to the dish.
- Drizzle the avocado salsa verde: Using a squeeze bottle or spoon, elegantly drizzle the avocado salsa verde over the slaw and around the plate, adding a touch of finesse to the presentation.
- Garnish with precision: Sprinkle fresh cilantro leaves and crumbled feta or pepitas with precision, ensuring they are evenly distributed and add a final touch of sophistication to the dish.
Essential Kitchen Tools for Making Spaghetti Squash Burrito Bowls
- Oven: You will need an oven to roast the spaghetti squash.
- Baking sheet: A baking sheet is necessary to roast the spaghetti squash in the oven.
- Parchment paper: Line the baking sheet with parchment paper to prevent the squash from sticking.
- Knife: Use a knife to halve the spaghetti squash and to prepare the other ingredients.
- Cutting board: A cutting board is essential for safely cutting and preparing the vegetables.
- Blender or food processor: You will need a blender or food processor to make the avocado salsa verde.
- Fork: A fork is used to separate and fluff up the flesh of the spaghetti squash before assembling the burrito bowls.
- Mixing bowl: Use a mixing bowl to combine the ingredients for the cabbage and black bean slaw.
- Measuring cups and spoons: These are essential for accurately measuring the ingredients for the slaw and avocado salsa verde.
- Spatula: A spatula can be used to scrape down the sides of the blender or food processor when making the avocado salsa verde.
Storage and Freezing Guidelines for Spaghetti Squash Burrito Bowls
- To store leftover spaghetti squash burrito bowls, let them cool to room temperature before transferring to an airtight container. They will keep in the refrigerator for up to 4 days.
- If you want to freeze the burrito bowls, it's best to store the components separately:
- Roasted spaghetti squash can be frozen in an airtight container or freezer bag for up to 3 months. To reheat, thaw overnight in the refrigerator and then microwave until heated through.
- The cabbage and black bean slaw can be frozen, but the texture of the vegetables may change slightly. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
- The avocado salsa verde is best made fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly, but it will still taste great.
- When you're ready to enjoy a frozen burrito bowl, thaw the components overnight in the refrigerator. Reheat the spaghetti squash in the microwave, then assemble the bowl with the slaw and fresh avocado salsa verde.
- If you want to meal prep these bowls, roast the spaghetti squash and make the slaw ahead of time. Store them separately in the refrigerator for up to 4 days. When you're ready to eat, reheat the squash and assemble the bowl with fresh avocado salsa verde.
How To Reheat Leftover Spaghetti Squash Burrito Bowl
Preheat your oven to 350°F (175°C). Place the leftover spaghetti squash burrito bowl in an oven-safe dish and cover it with aluminum foil. Bake for about 15-20 minutes, or until heated through. This method helps to retain the moisture and prevent the squash from drying out.
If you prefer a quicker reheating method, use your microwave. Transfer the leftover spaghetti squash burrito bowl to a microwave-safe dish and cover it with a damp paper towel. Heat on high for 1-2 minutes, or until heated through. Stir the contents halfway through the reheating process to ensure even heating.
For a crispy texture, reheat the spaghetti squash burrito bowl in a skillet. Add a small amount of olive oil or cooking spray to the skillet and heat over medium heat. Add the leftover burrito bowl contents and stir occasionally until heated through and slightly crispy, about 5-7 minutes.
If you have stored the components of the burrito bowl separately, reheat the spaghetti squash using one of the above methods, and then assemble the bowl with the remaining ingredients, such as the cabbage and black bean slaw, avocado salsa verde, and toppings. This ensures that the toppings remain fresh and crisp.
When reheating, you may find that the spaghetti squash has released some excess moisture. To avoid a watery burrito bowl, drain any excess liquid before reheating or after microwaving. You can also add a fresh squeeze of lime juice or a sprinkle of salt to revive the flavors.
Interesting Trivia About Spaghetti Squash Burrito Bowls
Spaghetti squash is a great source of vitamins and minerals, including vitamin C, vitamin A, potassium, and fiber. It's a healthy alternative to traditional pasta and can be a great addition to a balanced diet.
Is Making Spaghetti Squash Burrito Bowls at Home Cost-Effective?
The cost-effectiveness of this spaghetti squash burrito bowl recipe is quite high. The main ingredients, such as spaghetti squash, black beans, and cabbage, are affordable and readily available. The versatility of the ingredients also allows for easy substitution based on seasonal availability, reducing costs further. With an abundance of fresh vegetables and healthy fats from avocado, this recipe offers great nutritional value for the price. The approximate cost for a household of 4 people would be around $15-$20, making it a budget-friendly and nutritious option. Overall Verdict: 9.
Is This Spaghetti Squash Burrito Bowl Healthy?
This spaghetti squash burrito bowl recipe is a healthy and nutritious option for a satisfying meal. The recipe incorporates several nutrient-dense ingredients, such as:
- Spaghetti squash: A low-calorie, fiber-rich alternative to traditional pasta
- Black beans: An excellent source of plant-based protein, fiber, and various vitamins and minerals
- Vegetables: Purple cabbage, red bell pepper, green onions, and cilantro provide a variety of vitamins, minerals, and antioxidants
- Avocado: A healthy source of monounsaturated fats, fiber, and vitamins
- Lime juice and olive oil: Offer healthy fats and flavor without excessive calories
The recipe also minimizes the use of processed ingredients and emphasizes whole, plant-based foods.
To further enhance the nutritional value of this recipe, consider the following suggestions:
- Increase the variety of vegetables by adding diced tomatoes, corn, or carrots to the slaw for additional vitamins and minerals
- Replace the feta cheese with a plant-based alternative, such as crumbled tofu or cashew cheese, to reduce saturated fat and make the recipe vegan-friendly
- Add a lean protein source, such as grilled chicken or shrimp, for those with higher protein needs
- Experiment with different herbs and spices, like cumin or smoked paprika, to add depth and flavor without relying on salt
Editor's Opinion: Why This Spaghetti Squash Burrito Bowl Recipe Stands Out
The spaghetti squash burrito bowl recipe is a delightful fusion of flavors and textures. The roasted spaghetti squash provides a tender base for the vibrant and zesty cabbage and black bean slaw, while the creamy avocado salsa verde adds a luxurious finish. The combination of fresh ingredients and bold flavors makes this dish a standout choice for a healthy and satisfying meal. It's a perfect balance of wholesome ingredients and delicious taste, making it a versatile and appealing option for anyone looking to enjoy a flavorful and nutritious dish.
Enhance Your Spaghetti Squash Burrito Bowl Recipe with These Unique Side Dishes:
Delicious Alternatives to Spaghetti Squash Burrito Bowls
Perfect Appetizer and Dessert Combinations for This Recipe
Why trust this Spaghetti Squash Burrito Bowl Recipe:
This recipe offers a delightful fusion of flavors and textures, ensuring a satisfying and wholesome meal experience. The roasted spaghetti squash provides a nutritious and low-carb base, while the vibrant cabbage and black bean slaw adds a refreshing crunch. The creamy avocado salsa verde brings a zesty kick, perfectly complementing the dish. With the use of wholesome ingredients such as fresh cilantro and lime juice, this recipe promises a burst of freshness in every bite. Trust in the harmony of these real, whole foods to create a delicious and nourishing burrito bowl that will leave your taste buds and body satisfied.
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