It’s been a long day of work and for dinner I want something full of flavor that will fill me up but doesn’t pack in a ton of calories and won’t take hours to cook. Call me picky, but I know we’ve all had these kinds of days.
Enter our spaghetti squash burrito bowls: a quick and protein-packed bite perfect for a Mexican-inspired weeknight meal at home. Heck, go all out and celebrate the weekend by serving them with our jalapeño margaritas (recipe here).
Spaghetti Squash Burrito Bowls
1 pound ground turkey
2 medium-sized spaghetti squash
3 tablespoons high heat oil (I used sunflower oil)
1 large bell pepper, cored and sliced
1 large red onion, sliced
1 jalapeno, cored and diced (optional)
1 garlic clove, minced
1 (14.5 ounce) can black beans, drained and rinsed
2 cups corn kernels (frozen and thawed, fresh or canned)
1 tablespoon lime juice
Aimee’s Mexican Spice Mix (recipe below)
Salt & pepper to taste
1 cup shredded Monterey Jack cheese
Fresh cilantro, finely chopped
Homemade salsa fresca, recipe here
Aimee’s Mexican Spice Mix
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon ground red pepper
½ teaspoon dried oregano
1 teaspoon dark chili powder
Preheat the oven to 375 degrees and line a rimmed cookie sheet with foil. Wash the spaghetti squash and then slice off the stem at the top. Cut each squash in half lengthwise and then use a spoon to scrape out the seeds and darker yellow strands inside.
Rub a little bit of sunflower oil on the inner edges of the squash and then place each half face down on the baking sheet. Roast in the oven for 30-45 minutes (depending on size). To test if they are done, use a fork to scrape the inside – strands should be loose as you scrape the flesh. When the squash is done cooking, allow them to cool for a few minutes before handling.
Prepare the filling by warming one tablespoon oil in a large pan over medium heat. Brown the turkey meat in the pan and then drain in a colander, set aside. In the same pan add another tablespoon oil and sauté the onions, peppers and jalapeno for 4-5 minutes. Add the corn, beans and garlic and cook another 3-4 minutes, stirring occasionally. Mix in the turkey, sprinkle in the Mexican Spice Mix, salt and pepper to taste, and lime juice – stir until evenly coated.
Turn the oven to broil and then scrape about ¾ of the inside of the squash out into a bowl. You’ll then begin layering the burrito bowls. Start by adding the turkey mixture; top with the spaghetti squash and press down, then add another layer of turkey mixture. Finish with shredded cheese.
Broil in the oven for about 3-5 minutes until the cheese is bubbling and golden brown. Serve topped with cilantro, salsa and any other toppings you’d like (sour cream, hot sauce, etc.)
Note: I had extra turkey filling and spaghetti squash strands for leftovers the next day. This will depend on how big your squashes are – mine weren’t very big. Also, a disclaimer: Only eat the inside filling of the squash, the rind doesn’t taste very good!