Spaghetti Squash Burrito Bowls

Holy cow, talk about delicious! I adapted these from an online recipe and my 8 and 10 year old grandsons loved them. So did my husband. So did I! We smothered them with sour cream on the side and dug in.

I'm afraid I don't have any photos of the process but it's super easy. Here's what you need:

1 spaghetti squash for every two people. I cooked 2 so my recipe below is for 2 squash. 
1 cup of salsa (mild, medium or hot - your choice)
1 red pepper, diced
1 green pepper, diced
1 onion, rough chopped
1 tomato, diced
1 19-oz. can black beans, drained
1 cup frozen Peaches and Cream Corn
1 Tbsp. of Extra Virgin Olive Oil + a bit more
1 tsp. feta cheese, crumbled
1 tsp. of Greek Feta & Oregano Salad Dressing
1-2 cups of cheddar cheese, grated
1 tsp. Cumin
1-2 tsp. Cilantro (or 1 tsp. fresh)
1/2 tsp. Kosher Salt
1/2 tsp. Table Salt
 pepper to taste

Here's what you do:

1. Wash the squash then pierce all over with a sharp knife. Microwave for about 5 minutes until the squash is easily sliced, then slice each in half lengthwise. You can see how I prepped the squash on my Savory Butternut Squash Soup recipe.

2. Scoop out the seeds and the stringy loose inside of the squash and place them, cut side up, on a foil lined baking tray. 

Filled and ready for the oven

3. Use a basting brush to brush the exposed squash edible flesh with about 1/4 cup Extra Virgin Olive Oil. Sprinkle with 1/2 tsp Kosher salt evenly distributed on all 4 halves. Now turn the squash over and place in a 375' oven to roast for about 45 minutes. Check the squash after 30 minutes to see if it is cooked. You need to be able to insert a knife into the flesh easily.

4. Remove from oven and let cool slightly, then carefully scoop out the long spaghetti-like strands with a fork. Set aside in a bowl for now.

8 year old grandson digs in

 While the squash was cooking you can make your filling.

1. Prepare your sweet peppers, onion, and tomato then saute in about 1 Tbsp Extra Virgin Olive Oil for a few minutes. You want to soften the onion and peppers slightly. 

2. Turn off heat and add the spices (table salt, cumin, cilantro, pepper). Stir well.

3. Add feta cheese and salad dressing and stir, then add the corn and black beans. Stir well then add the salsa and stir again. Bring back to heat and then remove from stove top.

10 year old slathers on the sour cream

 4. Now you can layer your fillings in the squash halves. You'll only have room for 3 layers of Corn-Black Bean mix, Squash, Corn-Black Bean mix. You will have squash left over as there just isn't room for it all. We fed our leftover to our pigs. If you don't have pigs you can create another supper with it such as my Healthy Kid Friendly Spaghetti Squash with Vegetable-Meat Meatballs over Spaghetti Noodles

5. When you have finished layering the squash halves, sprinkle 1- 2 cups of grated cheddar cheese on top. Try to distribute the cheese as evenly as possible.

6. Return to a 350' oven for about 5 minutes or until cheese is melted. You can broil the squash instead if you want to. I just set mine to bake for 5-7 minutes and created that yummy goodness you see above. 

7. Serve with sour cream on the side and enjoy!

Adapted from Making Thyme for Health