My love for spaghetti squash has been well documented here.
They are just so cheap, nutrient rich, and easy to make, I thought… let’s do it again! In fact, I think I am going to try and challenge myself to see how many ways I can make spaghetti squash… stay tuned.
This week we are taking it south of the border. There’s just something about summer that makes me want Mexican food. Maybe it’s the warm temperatures or maybe it’s the abundance of tequila at every summer party. And while I love going out for tacos and margaritas, it can leave me feeling bloated, sluggish, and puffy. So I decided to make a low-carb, guilt-free version of one of my favorite “Mexican” foods: the burrito bowl! (Mexican is in quotes because it’s reeeeeally more Southwestern-American, but you know what I mean).
Here’s what you’ll need!
- 1 spaghetti squash
- 1 tablespoon oil
- 1 cup black beans, drained and rinsed
- Salsa for topping
- Greek yogurt for topping (optional)
- 1 cups corn kernels
- 1/2 teaspoon cumin
- 1/2 teaspoon cilantro
- 1/2 cup shredded cheddar cheese
Nutrition info per serving:
- Calories: 493
- Carbs: 54 g. (do not be thrown off by this… these are carbs from the beans, squash, and corn! no wheat)
- Fat: 23 g. (if concerned about fat intake, skip the cheese)
- Protein: 17 g.
- Sodium: 587 mg.
- Sugar: 13 g.
-Preheat the oven to 375 degrees and line a cookie sheet with foil.
-Slice the spaghetti squash in half. I find that a long cerated knife (such as a watermelon knife) works best.
-Scoop out the innards of the spaghetti squash and rub the inside down with oil. Place the squash on the baking sheet with the hollowed out side down.
-Bake in oven for 30 minutes (may take longer if you have a particularly large squash).
-When squash has finished cooking, remove from oven and turn the oven to broil.
-Here you have two options. You can scrape all of the spaghetti from the spaghetti squash into two bowls or you can keep the spaghetti inside the squash and mix your ingredients in for a compostable burrito bowl! I chose to keep the squash inside the bowl and layer my ingredients in by scraping the spaghetti around and stuffing ingredients in. Choose your own adventure.
Side note: anyone else remember those books?
I used to always read the outcomes of every single option. I’ve never been good at making decisions 😉
Anywayyyyy back to squashing…
-Once you have scraped out the spaghetti or chosen to keep it in the squash, start layering your toppings: your beans, corn, cumin, and cilantro. Plus any veggies you have laying around that you may want to add- peppers or avocado would be tasty. Don’t add the cheese or greek yogurt just yet.
-After all your toppings are mixed in/stuffed in, top with the cheese and put the squash back into the oven to broil for about 5 minutes or just enough for the cheese to melt.
Here is what mine looked like before broiling:
Is it just me or do they kind of look like stuffed baked potatoes?
And here they are after broiling:
-Top with greek yogurt if you would like or more salsa if that’s your thing. You are all set to serve!