I had half a Spaghetti Squash left after my last recipe, and this was perfect to try. In fact, these six recipes look perfect for use with Spaghetti Squash, if you are vegetarian.
1/2 roasted Spaghetti Squash
1 cup frozen Latino blend or a combination of corn, black beans, onions and peppers
1 tsp olive oil
1-2 tbsp Chipotle Sauce
1-2 tbsp Sour Cream
Mozzarella or Parmesan cheese (as desired)
Some pickled jalapeno (optional)
diced avocado (optional)
Heat 1 tsp of oil in a pan. Add 1 cup frozen latino blend or a mix of similar vegetables. Fry lightly for 3-4 minutes. Season as necessary with salt and other seasoning and top with cheese as necessary.
Set the oven to broil.
Scoop out 3/4th of the spaghetti squash or layer the spaghetti squash in an oven safe bowl. Add the sauteed and seasoned Latino blend. Top with cheese.
Broil on high for 3-5 minutes.
Serve with some Chipotle sauce, avocado, and pickled Jalapeno.
3 thoughts on “Spaghetti Squash Burrito Bowl”
Reblogged this on Fly 'n Cook and commented:
It’s what’s for lunch tomorrow 🙂
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