Burrito Spaghetti Squash Boats
dinner

Burrito Spaghetti Squash Boats

0 Servings
45 Minutes

A lighter take on a burrito, these veggie-packed Burrito Spaghetti Squash Boats are full of fresh Tex Mex flavours. They are simple to make and fun to eat: you’ll be smooth sailing right through dinner time! You can substitute (or add) cooked ground chicken, beef, or veggie ground for the black beans to use in the filling if preferred.

Ingredients
Instructions

INGREDIENTS


    For the Spaghetti Squash:
  • 1
    spaghetti squash(es), cut in half length ways & seeds removed
  • 1
    Tablespoon
    oil
  • 0.25
    Teaspoon
    salt
  • For the Filling:
  • 1
    Teaspoon
    oil
  • 0.5
    - 398 mL can black beans, drained & rinsed
  • 0.5
    Cup
    frozen corn
  • 0.125
    Cup
    red onion(s), diced
  • 0.5
    sweet bell pepper(s), diced
  • 1.5
    Teaspoon
    taco seasoning (or make your own)
    View
  • 0.5
    lime(s), juiced
  • Salt and pepper, to taste
  • 0.5
    Cup
    shredded Monterey jack cheese
  • 1
    Tablespoon
    cilantro (optional), roughly chopped, to garnish
  • 0.5
    avocado(s) (optional), to garnish
  • 0.5
    jalapeño(s) (optional), sliced to garnish

Plant-based option:

Use a plant-based shredded cheese.

Dairy-free option:

Use a plant-based shredded cheese.

INSTRUCTIONS


1.

Preheat oven to 400 F. Cut the squash(es) in half, and season with the oil and salt. Place cut side down on a baking sheet. Roast for around 40 minutes until the squash is tender.

2.

While spaghetti squash cooks, make the filling. Add the oil to a frying pan over medium heat. When the oil is hot, add the black beans, corn, red onion, and bell pepper and saute for around 5 minutes until the onions and peppers are soft. Stir in the taco seasoning and lime juice and season with salt to taste. Remove from the heat.

3.

When done, remove the spaghetti squash from the oven and turn over. Turn the oven to broil. Using a fork, lightly pull the squash from the sides of the skin, keeping the skin intact. Add the filling mixture into the squash and lightly toss together with the spaghetti squash. Sprinkle with the cheese and broil for 2-5 minutes or until the cheese melts.

4.

Serve with the cilantro, avocado and jalapeño (if desired) and enjoy!

Nutrition Information

Calories
419 per serving
Carbs
38.5g per serving
Protein
16.3g per serving
Fat
24.6g per serving
Fiber
12.9g per serving
Sodium
948.6mg per serving
Loading...

Keep Fraîche at your fingertips

Add us to your phone’s home screen for quick access to your weekly meal plans.

Tap the Share icon at the bottom of the screen (Safari).

Scroll down to the list of actions and tap Add to Home Screen.

Install skip