I love burrito bowls. They are as fun to make as they are to eat. In fact, whenever I’m asked the question “if you could only ever eat one thing for the rest of your life, what would it be?” my answer is always burrito bowls! The reason is that, in one dish, you get plenty of variety and flavor. Follow this recipe and you’ll enjoy a big portion of spaghetti squash (one of my favorite nutritious volume foods) topped with delicious black beans, fresh peppers, tomatoes and onion. It’s a delectable way to enjoy the flavors of a burrito or burrito bowl without all the calories you get with rice or tortillas.   Reprinted with permission from Easy Low-Cal Vegan Eats by Jillian Glenn, Page Street Publishing Co. 2021. Photo credit: Maureen Onda

Spaghetti Squash Burrito Bowls [Vegan]

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  • 2 spaghetti squash (about 4 lb [1.8 kg])
  • Olive oil spray, for saucepan
  • 1 1/2 cups (258 g) canned black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 cup (149 g) sliced sweet pepper or seeded and diced bell pepper
  • 1/2 cup (80 g) diced red onion
  • 2 tablespoons (6 g) sliced scallions
  • 1 avocado, pitted, peeled and sliced
  • Juice of 1 lime
  • Salsa, for serving (optional)


  1. Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil.
  2. Slice each spaghetti squash in half lengthwise, and use a spoon to scoop out the seeds and ribbing. Spray the cut side of each spaghetti squash with olive oil spray. Place each half, cut side down, on the prepared baking sheet. Bake for about 40 minutes. You will know the squash is done cooking when it’s tender and you can easily use a fork to scrape the noodles. If the squash isn’t tender and the noodles don’t pull apart easily, place the pan back in the oven and continue to bake in 5-minute intervals as needed. Once the squash is done, leave it, cut side down, on the baking sheet until ready to serve.
  3. Meanwhile, heat a small saucepan over medium-low heat and spray it with olive oil spray. Pour the black beans into the saucepan. Season with the cumin, garlic powder and chili powder. Cook for about 5 minutes, or until the beans are warm.
  4. When you’re ready to assemble the burrito bowls, use a fork to gently pull apart the noodles, leaving them in the skin of the squash. Top with the seasoned black beans, pepper, onion, scallions and avocado. Drizzle lime juice over the entire bowl. Each squash half is a serving.
  5. If desired, top with salsa.


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