Roasted Spaghetti Squash Burrito Bowls

Step up your squash game with these Roasted Spaghetti Squash Burrito Bowls. They are stuffed with seasoned meat and filled with all your favorite southwestern toppings. These are so much fun, absolutely delicious and you can stuff them any way you want!

I love spaghetti squash and it fascinates me that God created a squash to shred apart like noodles, like really, that is NEAT.

Now I love my spaghetti squash by itself with a little marinara sauce through it– you know like real spaghetti. But that way can get a little boring.

Which is why I created these Roasted Spaghetti Squash Burrito Bowls. These are never boring, and can be made dozens of ways depending on how you stuff them.

We all know and love a good chipotle burrito bowl, right?! These are exactly that except you can actually EAT the bowl! And even better is that the bowl is loaded with fiber, vitamins, like vitamin C (hello cold and flu season!) and antioxidants.

And the cherry on top? My kids devour it!

Ingredients to make Roasted Spaghetti Squash Burrito Bowls:

• Spaghetti Squash
• Avocado Oil
• Salt and Pepper
• Bone Broth or Water
• Rice
• Onion
• Ground Beef/Chicken/Pork/Steak
• Taco Seasoning
• Green Chilis
• Black Beans or Pinto Beans
• Tomatoes
• Salsa (I love salsa verde)
• Mozzarella Cheese
• Toppings of choice: cilantro, green onions, tomatoes, sour cream, cream fraiche, hot sauce, avocado, tortilla chips

I always recommend to eat organic produce when purchasing ingredients and even better if you can seek out local organic produce to support your local farmers. Check out Why Organic? to learn more.

How to Roast a Spaghetti Squash:

Now don’t be intimidated by this marvelous spaghetti squash if you have never cooked one. I will help you in the recipe to break it down. It’s so simple and honestly a fun experience if you’ve never had one!

To roast a spaghetti squash, first preheat your oven. I hate when I forget this part so that’s why I’m reminding you.

Second, do a few push ups to get your arms warmed up. Kidding… kind of! It is a bit of a workout to cut through a spaghetti squash. So grab your sharpest chef’s knife and lob your squash in half the long way.

The inside resembles a pumpkin. Scoop out the inside strings and seeds leaving a large oval hole on both sides of the halved squash.

Side note: Now if you’re feeling ambitious you can roast these seeds because they are similar to pumpkin seeds. Add the scooped out insides to a strainer. Rinse the seeds removing the strings. Add a drizzle of avocado oil over top, and sprinkle some unrefined salt over the seeds. Lay seeds in a single layer on a cookie sheet. Cook at 350 degrees for 20-30 minutes until golden brown. Seriously, so good. If you don’t want to bake them right away you can add them to a container and refrigerate for up to 2 days and then bake them another day.

Or you can just throw the insides of the squash to your chickens if you have some. That’s the route I take more often than not–my chickens love that treat!

Okay, back to the squash. Depending on the size of your squash, drizzle about a tablespoon of avocado oil over the insides of the squash. Use your fingers to spread the oil around to make sure you coat everything. Sprinkle a large pinch of salt and pepper overtop the oil.

Add 1 cup of water to a cookie sheet. Place the spaghetti squash face down into the water.

Bake squash at 400 degrees for 40-50 minutes. Again depending on the size of your squash is how long it will cook. You want to cook it al dente. So I suggest flipping one side over at 40 minutes. Take a fork and gently pull back and shred the strands to fluff. This should be easy to do. If it’s too hard, let it bake longer being careful not to overcook!

That’s it. Hopefully I made that process easy to understand and put to action yourself because I’m telling you, this recipe is worth it!

Love squash? Try my Taco Soup with Roasted Chicken and Butternut Squash too.

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Let’s make Roasted Spaghetti Squash Burrito Bowls