Lighten up your burrito with healthy, nutritious spaghetti squash. Leftovers are perfect for breakfast!
Recipe adapted from toasterovenlove.com
Preheat oven to 425 degrees
Lightly oil a baking sheet
Carefully, use a sharp knife to slice the squash in half from stem to bottom; scoop out the seeds
Rub each half with oil and season well with salt and pepper
Place the squash halves on a baking sheet and cook until tender, about 30 to 45 minutes
When the squash is almost cooked, heat oil in a skillet over medium heat
Add onion, zucchini, bell pepper, cumin, oregano, salt and better. Cook until soft, about 8 to 10 minutes
Take skillet off heat and add the beans and salsa
Remove squash from the oven and let cool
Using a fork, scrape most of the spaghetti squash strands out
Add spaghetti squash strands and half of the cheese to the skillet and mix
Add all filling back to the squash bowls and top with remaining cheese. Enjoy!
Serving Size 1 bowl
Servings 2
- Amount Per Serving
- Calories 390
- % Daily Value *
- Total Fat 17.1g27%
- Saturated Fat 7.2g36%
- Cholesterol 29mg10%
- Sodium 630mg27%
- Total Carbohydrate 51.4g18%
- Dietary Fiber 6.1g25%
- Sugars 5.4g
- Protein 15.7g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 425 degrees
Lightly oil a baking sheet
Carefully, use a sharp knife to slice the squash in half from stem to bottom; scoop out the seeds
Rub each half with oil and season well with salt and pepper
Place the squash halves on a baking sheet and cook until tender, about 30 to 45 minutes
When the squash is almost cooked, heat oil in a skillet over medium heat
Add onion, zucchini, bell pepper, cumin, oregano, salt and better. Cook until soft, about 8 to 10 minutes
Take skillet off heat and add the beans and salsa
Remove squash from the oven and let cool
Using a fork, scrape most of the spaghetti squash strands out
Add spaghetti squash strands and half of the cheese to the skillet and mix
Add all filling back to the squash bowls and top with remaining cheese. Enjoy!