SPAGHETTI SQUASH BURRITO BOWL

By: Simply Creative Chef Rob Scott

 

 

Ingredients:  Makes 2 Bowls

 

I medium sized spaghetti squash

1 tablespoon olive oil

½ cup black beans, rinsed

1 cup salsa, to your level of spiciness

½ pound ground beef

2 tablespoons olive oil

1 small bell pepper, colored, sliced

1 medium red onion, chopped

1 cup of corn kernels

3 tablespoons cilantro, cleaned and chopped

½ teaspoon cumin

½ teaspoon taco seasoning

Salt and pepper

½ cup Monterey and cheddar cheese, shredded

 

Directions:

 

• Preheat oven to 400 degrees F

• Drizzle inside of squash with 1 tablespoons olive oil, salt, and pepper

• Place cut sides down on a baking tray lined with foil

• Roast until tender, 30 – 35 minutes

• Cool slightly

• With a fork, break up squash strands

• Meanwhile, in a large skillet over medium heat, heat the olive oil

• Add red onion, bell peppers, cumin, taco seasoning and cook for a few minutes, until soft

• Add ground beef, breaking up the meat with a wooden spoon

• Cook until beef is no longer pink and drain excess grease

• Add black beans, salsa, and corn

• Fill the halves of spaghetti squash with the beef mixture and top with shredded cheese

• Place back in oven to melt the cheese, 5 – 10 minutes

• Optional toppings – scallions, jalapenos, cilantro, sour cream, guacamole