Spaghetti Squash Burrito Bowls for Two Recipe

Looking for a dazzling weeknight dinner that checks all the boxes: healthy, comforting, vibrant, and ready for just the two of you? These Spaghetti Squash Burrito Bowls for Two bring all the bold flavors of your favorite burrito bowls—think zesty black beans, golden corn, and gooey cheese—but serve it up inside roasted spaghetti squash “boats” for a secret low-carb twist! It’s cozy, colorful, and filled with Mexican-inspired goodness, offering all the comfort you crave in a lighter, endlessly customizable package.

Ingredients You’ll Need

You won’t need a mile-long shopping list for these Spaghetti Squash Burrito Bowls for Two. Each ingredient is thoughtfully chosen for maximum flavor and texture, from savory beans to fresh, crisp veggies. Here’s what makes these burrito bowls truly pop:

• Spaghetti Squash: Roasting transforms this humble squash into tender, noodle-like strands that make the perfect edible bowl.
• Olive Oil: A drizzle helps caramelize the squash and keeps everything beautifully moist.
• Canned Black Beans: Packed with protein and a hearty, earthy base for your bowl.
• Corn Kernels: Adds sweetness and juicy pops of color, use fresh or canned for convenience.
• Diced Tomatoes: Bring brightness and a juicy bite for freshness in every mouthful.
• Chopped Red Onion: A hint of crunch and a sharp, sweet kick to balance the other flavors.
• Cumin: Earthy spice that gives your filling those southwest vibes.
• Chili Powder: Packs zesty, smoky heat to liven up the veggies and beans.
• Salt and Pepper: Essential for highlighting all the vibrant flavors—don’t skimp!
• Shredded Mexican Blend Cheese: Melts to golden, bubbly perfection for cheesy goodness in each bite.
• Fresh Cilantro: Finishes the dish with herbal freshness—skip if you’re not a fan, but it really shines here!

How to Make Spaghetti Squash Burrito Bowls for Two

Step 1: Roast the Spaghetti Squash

Start by preheating your oven to 400°F (200°C). Carefully cut your spaghetti squash in half lengthwise—a sharp knife and steady hands help here! Scoop out the seeds with a spoon, drizzle the inside generously with olive oil, and sprinkle with salt and pepper. Place both halves cut-side down on a baking sheet. Roast for 35 to 40 minutes, or until the flesh is fork-tender and easily separates into those magical, noodle-like strands. This roasting time lets the squash caramelize and develop a subtle sweetness that forms the backbone of your burrito bowl.

Step 2: Prepare the Filling

While your squash is roasting, combine the filling ingredients: black beans, corn, diced tomatoes, chopped red onion, cumin, chili powder, and a pinch of salt and pepper. Stir together until the mixture is colorful, fragrant, and evenly tossed. This medley strikes that perfect balance between creamy beans, crisp veggies, and bright spices—a total celebration in a bowl! Let it sit while the squash finishes roasting so the flavors can mingle.

Step 3: Build Your Burrito Bowls

Once the spaghetti squash is cool enough to handle, use a fork to gently scrape its flesh, fluffing it into strands right in the shell. Spoon generous portions of your black bean and corn mixture into each squash “boat,” nestling the filling right into those warm, steamy squash strands. Top each one with a generous handful of shredded Mexican blend cheese—it’ll melt, bubble, and become irresistibly gooey.

Step 4: Melt the Cheese

Pop the filled squash halves back into the oven for another 5 to 7 minutes. Watch for that moment when the cheese is gloriously melted and just beginning to brown around the edges. This quick trip under the heat brings everything together and ensures each bite is a cheesy, comforting delight.

Step 5: Add the Finishing Touches

Once out of the oven, shower with freshly chopped cilantro for a burst of herbal brightness. Serve the Spaghetti Squash Burrito Bowls for Two directly inside their golden shells for a fun, fuss-free meal that feels like dining out—right at your own table.

How to Serve Spaghetti Squash Burrito Bowls for Two

Garnishes

Take your Spaghetti Squash Burrito Bowls for Two to the next level with toppings! A sprinkle of extra cilantro is classic, but you might add dollops of tangy sour cream, slices of creamy avocado, a squeeze of fresh lime juice, or crunchy tortilla strips for texture. A few jalapeño slices or pickled onions are always welcome if you love a little kick!

Side Dishes

Keep things simple with a light green salad, or whip up easy homemade guacamole and some warm tortilla chips for dipping. Fresh fruit salsa or crunchy slaw would also complement the southwest flavors. These bowls are hearty enough to stand alone, but a simple side can make your dinner feel extra special.

Creative Ways to Present

Serve your Spaghetti Squash Burrito Bowls for Two straight in their squash shells for a restaurant-worthy presentation that always gets oohs and aahs! For extra fun, offer a “build your own” topping bar so everyone can customize with their favorite add-ons. If you want to make them appetizer-sized, roast mini spaghetti squashes or slice each half into smaller portions for sharing.

Make Ahead and Storage

Storing Leftovers

If you don’t finish both servings, simply cover the leftover squash bowl tightly with foil or scoop the filling into any airtight container. Stored properly in the fridge, your Spaghetti Squash Burrito Bowls for Two will stay fresh for up to 3 days. Just be sure to let the squash cool to room temperature before refrigerating for best results.

Freezing

These burrito bowls can be frozen—simply scoop the filling and squash strands into a freezer-safe container (or wrap the entire half in plastic, then foil). Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator to keep the flavors and textures at their best.

Reheating

For a quick lunch or dinner, reheat leftovers in the microwave until steaming hot, or pop them back in the oven at 350°F until warmed through and bubbly. If reheating from frozen, add a few extra minutes and cover with foil to prevent drying out—the cheese melts right back to perfection!

FAQs

Can I make Spaghetti Squash Burrito Bowls for Two vegan?

Absolutely! Just swap out the shredded Mexican blend cheese for your favorite plant-based cheese—or leave it off entirely and bump up the avocado or add a scoop of vegan sour cream. The rest of the ingredients are naturally vegan and just as flavorful.

How do I cut spaghetti squash safely?

Spaghetti squash can be tough to slice, so use a large, sharp knife and take your time. If your squash is extra hard, try microwaving it for 2-3 minutes to soften slightly. Always cut it on a stable surface and consider slicing a small piece off the bottom for extra stability.

What else can I add to the filling?

This is the fun part! Switch up the beans, toss in sautéed bell peppers, chopped spinach, zucchini, or roasted mushrooms. Crumbled cooked chorizo or ground turkey (for a non-vegetarian twist) are also delicious. Play with seasonings to match your mood.

Do I need to peel the spaghetti squash?

No need! The rind of the spaghetti squash keeps your whole bowl together and makes these burrito bowls easy to serve. Simply scrape out the strands and enjoy straight from the shell—no peeling necessary.

Is this recipe gluten free?

Yes! Spaghetti Squash Burrito Bowls for Two are naturally gluten-free, making them a wonderful option for those avoiding wheat—just be sure all your packaged ingredients (especially the cheese) are labeled gluten-free to be extra safe.

Final Thoughts

There’s something really special about digging into these Spaghetti Squash Burrito Bowls for Two—the way the cheesy, colorful filling mingles with tender strands of roasted squash always puts a smile on my face. Whether you’re making a cozy meal for date night or just want a fun new spin on veggie-forward dinners, give them a try and see why they’ve earned a place in my regular rotation!

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