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Spaghetti Squash Burrito Bowl

Yields6 ServingsPrep Time25 minsCook Time25 minsTotal Time50 mins

 2 medium spaghetti squash
 1 tbsp extra virgin olive oil
 1 tsp taco seasoning
 ½ onion, chopped
 1 lb. cooked and diced chicken
 1 15 oz can black beans, rinsed and drained
 1 ½ cup chopped cherry tomatoes
 1 cup corn
 1 cup shredded monterey jack cheese
 greek yogurt ranch and green onions for garnish
1

Preheat oven to 400°.

2

Drizzle cut sides of spaghetti squash with oil and season with salt and taco seasoning. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly.

3

Using a fork, break up squash strands. 

4

In a large skillet over medium heat some olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add diced chicken. 

5

Stir in taco seasoning, then season to taste with salt and pepper.

6

Stir in black beans, cherry tomatoes, and corn. 

7

Fill each spaghetti squash with mixture and top with cheese.

8

Return to oven to melt cheese, 5 minutes.

9

Garnish with ranch and green onions.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories307
% Daily Value *
Total Fat 8g11%
Total Carbohydrate 21g8%

Total Sugars 7g
Protein 28g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.