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Spaghetti Squash Burrito Bowls

Roasted spaghetti squash halves stuffed with a southwestern veggie filling and melty cheese! Serve with your favorite burrito toppings for a hearty vegetarian dinner for two.

The spaghetti squash is another one of our favs to grow on the farm. They seem even more abundant than last year and can be stored for a few months.

PREP TIME: 15 Min.

COOK TIME: 50 Min.

SERVED: 2 hungry farmers. A delicious main course that you can add all sorts of vegetables and/or protein to.


1 small Spaghetti Squash

1 Tbs. Olive Oil


For the Filling

1 Tbs. Olive Oil

Half a Bell Pepper, diced

1/2 Red Onion, diced

1 cup Corn Kernels

1 cup diced tomatoes

1 tsp. dried Oregano

1-2 tsp. cayenne pepper

1 can refried Black Beans

Cheese, shredded and divided

Salt + Pepper as you like


Cook The Squash:

  1. Preheat your oven to 425°F. Lightly oil a baking sheet or line with parchment.

  2. Use a sharp knife to carefully slice the squash in half and scoop out the seeds.

  3. Rub each half with oil and season well with salt and black pepper. Place squash on the pan and cook until tender, about 30 minutes.

  4. Remove squash from the oven and cool for a few minutes. Then, scrape a fork along the flesh to create spaghetti-like strands (leave a little behind to keep the ‘bowl’ intact for stuffing later).

Prepare Filling:

  1. While the squash cooks, heat olive oil in a skillet over medium heat. Add the onion, bell pepper, oregano, salt and pepper. Cook, stirring frequently until the vegetables have softened, about 5 minutes.

  2. Turn heat to Low and add black beans, corn and tomatoes. Stir well, taste, and adjust seasoning as desired.


  1. Add the loose spaghetti strands and half of the cheese to the skillet mixture, stir well. Load up the squash bowls with the filing and top with the remaining cheese.

Bake The Bowls:

  1. Bake uncovered at 350°F until warmed through and melty, about 10 minutes.

  2. Then Broil for 1 to 2 minutes until the cheese is bubbly and browned.

  3. Top with a little extra dried Oregano or Microgreens and ENJOY!

Just use this recipe as a guide and adjust measurements and ingredients as necessary. Seriously, you can stuff these with anything.


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