Spaghetti Squash Burrito Bowls (Vegan)

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Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 4
Spaghetti Squash Burrito Bowls (Vegan)
Health Highlights


1 squash Spaghetti squash (medium, cooked)
1 can(s) (15oz) Pinto beans, canned (drained)
1 medium pepper(s) Red bell pepper (diced)
1/4 cup White onion (diced)
2 clove(s) Garlic
1 bunch Spinach (rinsed and chopped)
1 medium Tomato (diced)
2 tbsp Nutritional yeast
1 tsp Chili powder
1 1/2 tsp Cumin
1 1/2 tsp Oregano, ground
1/4 tsp Sea salt, fine
1/4 cup Red onion (diced)
1/2 avocado(s) Avocado (cubed)
1/4 cup Cilantro (coriander) (chopped)
1/2 fruit Lime (sliced into wedges)
1 cup Salsa, ready-to-serve (for topping)


To cook Spaghetti Squash: 

  1. Preheat the oven to 350F (177C) and line a baking sheet with parchment paper.
  2. Using a sharp knife, very carefully split the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Brush the inside surface with olive oil, and place face-down on the baking sheet.
  3. Bake squash for 40 minutes, until it is easily pierced with a fork.

To make Filling:

  1. Heat olive oil in a skillet. Add the red pepper and onions, saute until onions are almost clear.  Add garlic and spinach, and saute 1-2 minutes until spinach is fragrant and bright green.  
  2. Add beans, spices, and tomatoes. Continue cooking for about 10 minutes, until the mixture is heated throughout.
  3. Spoon the filling into each half of the spaghetti squash. Top with salsa, diced red onion, tomato, avocado, cilantro, and a squeeze of lime juice.

Optional:  Sprinkle vegan cheese on top. 


Slow Cooker Directions

  • Heat spaghetti squash for approximately 5 minutes in the microwave. Cut in half and scoop out the seeds. Place the squash with the skin face down inside a crockpot. Brown the turkey as stated above and put the mixture inside the spaghetti squash. Cook on low for 4 to 6 hours, or HIGH for 2-3 hours. Before serving, use a fork or bear claws to shred spaghetti squash.

Vegan & Vegetarian

  • Use black beans instead of ground meat.


  • Refrigerate in an air-tight container for up to 2 days. Reheat before serving.

Nutrition Facts

Per Portion

Calories 405
Calories from fat 79
Calories from saturated fat 13.1
Total Fat 8.8 g
Saturated Fat 1.5 g
Trans Fat 0
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 3.3 g
Cholesterol 0
Sodium 1011 mg
Potassium 1922 mg
Total Carbohydrate 72 g
Dietary Fiber 18.2 g
Sugars 6.9 g
Protein 18.7 g

Dietary servings

Per Portion

Fruit 0.1
Meat Alternative 0.6
Vegetables 13.8

Energy sources


Meal Type(s)