Description
A flavorful vegetarian burrito packed with vibrant vegetables, beans, and spices, wrapped in spaghetti squash for a healthy twist.
Ingredients
- 1 Spaghetti squash
- 1 Bell peppers
- 1 cup Spinach
- 1 Red onions
- 1 cup Beans (black beans or pinto)
- 1 cup Cheese (cheddar or Monterey Jack)
- Spices (cumin, chili powder, salt – optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the spaghetti squash: Cut it in half lengthwise, scoop out the seeds, and place it cut side down on a baking sheet. Roast for about 30-40 minutes, or until tender.
- Sauté the veggies: In a skillet, heat a little oil and sauté the bell peppers, spinach, and red onions until they are soft—about 5-7 minutes.
- Combine the filling: In a bowl, mix the sautéed vegetables with cooked beans and a generous handful of cheese.
- Scrape the squash: Once the squash is tender, use a fork to scrape the insides into noodle-like strands.
- Stuff the squash: Fill the squash “boats” with the veggie and bean mixture.
- Serve and enjoy: If desired, sprinkle with spices or additional cheese before serving warm.
Notes
Feel free to customize the ingredients based on your taste, like adding corn or zucchini. Consider garnishing with sour cream, avocado, or cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican