Recipe: Spaghetti Squash Burrito Bowls

October 22, 2017

Winter squash is now in season! This is a very satisfying meal you can make and store for later, or pack for lunch.  What is it about food in a squash bowl that makes us so happy??


Vegetarian, Vegan, Paleo & Whole30 compliant


Makes: 4 bowls 


Prep time: 25  | Cook time: 50  |  Total time: 1hr 15 min



  • 2 medium spaghetti squash

  • 1 Tbsp avocado, olive, or coconut oil

  • 1 lb chicken, cooked & diced OR substitute 1 can of black beans, drained/rinsed

  • 1 (16 oz) jar of salsa

  • 2 Tbsp avocado, olive, or coconut oil

  • 1 bell pepper, diced

  • 1 red onion, sliced

  • 1 cup fresh cilantro, chopped finely

  • 1 tsp cumin

  • salt & pepper to taste


  • 2 jalapenos, cored and sliced (optional)

  • 6 green onions, sliced (optional)



  1. Bake the spaghetti squash: 

    • Preheat oven to 375* F. 

    • Cut the squash in half, removing stem & seeds (careful - use a small knife to score, then a big knife to finish the job. You'll enjoy this recipe more without a trip to the ER.)

    • Place face-down in a glass dish with 1-in of water & bake 35 minutes

  2. While the squash is roasting, prepare filling:

    • Saute the red onion for a few minutes, then add peppers and jalepeno. 

    • Season with salt/pepper + cumin, then cook to desired softness, about 7-10 minutes. 

    • Place in a separate bowl.

  3. Scrape about 3/4 of the squash into a dish.

  4. Layer the filling inside - chicken, then pepper/onion, salsa, and cilantro.

  5. Add a layer of spaghetti squash back on top, then add another layer of filling. Sprinkle green onion on top.

  6. Bake to warm through if needed.

  7. Top with a big scoop of guacamole or sliced avocado* and DIG IN!!


*The original recipe calls for cheese.

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