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Burrito bowls have taken the culinary world by storm, offering a convenient and customizable dining experience that caters to a wide array of tastes and dietary preferences. The combination of fresh ingredients, savory flavors, and the freedom to mix and match components makes burrito bowls a favorite among food enthusiasts and health-conscious eaters alike. However, traditional burrito bowls typically rely on rice or grains as their base, which can be high in carbohydrates. Enter the spaghetti squash burrito bowl—a delicious and nutritious alternative that brings both flavor and health benefits to the forefront.

Spaghetti Squash Burrito Bowls

Explore a healthier twist on a classic favorite with spaghetti squash burrito bowls. This nutritious recipe replaces traditional rice with spaghetti squash, offering a low-calorie, fiber-rich base. Loaded with vibrant ingredients like black beans, corn, bell peppers, and avocado, these bowls are customizable to suit your taste. Perfect for meal prep, they’re delicious, satisfying, and a feast for the eyes. Try making this flavorful dish for a wholesome meal that’s both easy and delightful!
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Ingredients
  

1 medium spaghetti squash

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon garlic powder

Salt and pepper, to taste

1 can (15 oz) black beans, rinsed and drained

1 cup corn (frozen or canned)

1 cup diced tomatoes (fresh or canned, drained)

1 avocado, diced

1 cup shredded lettuce

1 cup shredded cheese (cheddar or Mexican blend)

1/4 cup fresh cilantro, chopped

Jalapeño slices (optional, for heat)

Lime wedges (for serving)

Instructions
 

Prepare the Spaghetti Squash:

    - Preheat your oven to 400°F (200°C).

      - Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds.

        - Drizzle 1 tablespoon of olive oil over the cut sides and season with salt and pepper.

          Roasting the Squash:

            - Place the squash halves cut side down on a baking sheet lined with parchment paper.

              - Roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and easily shreds with a fork.

                - Once done, let it cool for a few minutes, then use a fork to scrape out the spaghetti-like strands.

                  Prepare the Seasoned Filling:

                    - In a large skillet over medium heat, combine the black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, salt, and pepper.

                      - Stir well to combine and heat through, about 5-7 minutes, until warmed and fragrant.

                        Assemble the Burrito Bowls:

                          - In your serving bowls, start with a generous portion of spaghetti squash.

                            - Top with the warm black bean and corn mixture.

                              - Add diced avocado, shredded lettuce, and shredded cheese.

                                - Garnish with fresh cilantro and jalapeño slices if desired.

                                  Serve:

                                    - Serve each bowl with a lime wedge for squeezing over the top to add a burst of freshness. Enjoy your healthy and delicious spaghetti squash burrito bowls!

                                      Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4