Healthy Spaghetti Squash Burrito Bowls

These delicious spaghetti squash burrito bowls are super healthy, loaded with fiber, and are dairy free, gluten free, and totally plant based (with a different option for meat lovers!). 

This post has been made in partnership with iHerb

Healthy Spaghetti Squash Burrito Bowls 

I love to eat with the seasons when foods are in their prime. I devour fresh berries in the summer, beet soup in the winter, and all kinds of squash in the fall, including spaghetti squash. 

This mild tasting vegetable is super healthy and can be used in so many ways, including as a literal “bowl” for this spaghetti squash burrito bowls recipe I’ve created using a great selection of iHerb grocery products. 

When roasted to perfection, the squash becomes a bowl filled with tender strands that resemble spaghetti, but are low carb and a great source of fibre and vitamins. 

How To Cook Spaghetti Squash

To make this delicious recipe you’ll need to cook a spaghetti squash. If it’s your first time, there are a few methods to prepare spaghetti squash including baking or roasting in the oven, microwaving (if you are in a hurry!), or cooking in a slow cooker (or instant pot!). My preferred method is in the oven as it cooks and caramelizes the squash beautifully. 

To cook spaghetti squash for the bowls in the oven you’ll follow these simple steps:

1. Cut the squash in half from stem to end. 
2. Scoop out the seeds and soft middle. 
3. Season with salt and olive or avocado oil blend.
4. Place halves on a baking sheet covered with parchment paper, cut side down. 
5. Roast at 400 degrees for 35 minutes in the oven. 

Fillings For Spaghetti Squash Burrito Bowls

Making a burrito bowl using spaghetti squash leaves you with a lot of options for tasty fillings. Once your squash is roasted to perfection you simply scrape the inside of the squash with a fork to loosen the spaghetti-like strands from the outer shell to make the base of your burrito bowl, then top with your favorite burrito fillings. 

For a healthy burrito bowl I used the following fillings in my recipe: 

• Walnut taco “meat” (made with Now Foods raw walnuts, mushrooms, Eden Foods tamari soy sauce, and Simply Organic taco simmer sauce from iHerb) 
• Beans
• Salsa
• Cherry tomatoes
• Radish
• Red cabbage
• Cilantro 
• Avocado (on top or on the side) 

I also used Primal Kitchen Chipotle Lime mayonnaise from iHerb as a sauce to add a little more spice to my burrito bowls. This addition is totally optional but gives a great flavour to the bowls. If you aren’t into the mayo you could use homemade guacamole or sour cream instead! 

Alternatives to Walnut Meat

To keep this recipe plant-based I decided to make a delicious homemade taco meat filling made from raw walnuts and mushrooms. Walnut meat is a great option for those who wish to incorporate more plant-based foods into their diet or who are vegetarian or vegan. It has a texture similar to ground beef and tastes amazing in these spaghetti squash burrito bowls. 

If walnut meat isn’t your thing you can use any of these more “meaty” options instead:

• Ground chicken
• Ground beef
• Ground turkey
• Shrimp 

Whatever you decide, these spaghetti squash burrito bowls make a great dinner and leftovers for lunch. They are nutritious, filling, fun to whip up, and everyone can enjoy building their burrito bowl exactly how they want! 

My iHerb Mini Grocery Haul

Aside from the specific ingredients I ordered to make these burrito bowls, I also grabbed a few other products from iHerb perfect for fall baking – Barney Butter Almond Flour, Simply Organic Pumpkin Spice, and Wholesome Organic Honey. 

I’ve partnered with iHerb many times on the blog and I love their incredible selection and variety of products including tons of natural grocery items that are shipped from climate-controlled distribution centers to ensure high quality. They carry over 30,000 natural products that ship to over 180 countries so there is literally something for everyone. 

I also love the convenience of ordering groceries online (hello to life with a baby!) and it’s great that iHerb has customer service available 24 hours a day (in 10 different languages). Shipping to Canada is fast and affordable, with several carrier options (DHL, UPS, and Landmark) and no surprise duties at the door! 

If you haven’t yet tried iHerb you definitely need to and what’s more enticing than a discount! Click here to get a discount on your very own iHerb order and give these delicious spaghetti squash burrito bowls a try (or make one of your own favorite fall recipes!). 

Be sure to pin the photo below the recipe and pop on over to iHerb to browse all they have online for you! 

Continue to Content

Healthy Spaghetti Squash Burrito Bowls

Yield: Serves 2

These delicious spaghetti squash burrito bowls are super healthy, loaded with fiber, and are dairy free, gluten free, and totally plant based (with a different option for meat lovers!).

Print

Ingredients

Squash Bowls:

• 1 spaghetti squash
• 2 tablespoons olive or avocado oil blend, divided
• 1 teaspoon salt

Walnut Taco Meat:

• 1 cup raw walnuts
• 1 cup sliced cremini mushrooms
• 1 tablespoon gluten free tamari soy sauce
• ¼ cup Simply Organic taco simmer sauce (or 1 tablespoon taco seasoning)

Squash Bowl Fillings:

• ½ cup white beans (canned)
• ½ cup cherry tomatoes, sliced
• 1 radish, sliced thinly
• ½ cup shredded red cabbage
• ¼ cup chopped cilantro
• ½ avocado, sliced (in bowl, or on the side)
• 2 tablespoons chipotle lime mayo (optional)
• 2 lime wedges (to garnish, optional)

Instructions

1. Preheat the oven to 400 degrees.
2. Slice the spaghetti squash in half from stem to end and scoop out the inner soft filling and seeds.
3. Drizzle 1 tablespoon of oil over the inside of the squash and season with salt.
4. Line a baking sheet with parchment paper and place the squash cut side down on the baking sheet, then place in the oven on the middle rack.
5. While the squash is roasting, prepare the walnut meat and chop/slice the fillings (if using regular meat such as ground beef or ground chicken, heat in a pan with taco seasoning until fully cooked and browned).
6. In a food processor add the walnuts, mushrooms and tamari sauce and process for 5 seconds or so until crumbly.
7. Heat a large pan over high heat with 1 tablespoon of oil and add in the walnut mixture.
8. Using a spatula, press the walnut mixture down into the pan and let brown for 1-2 minutes, then mix with the spatula and press down again, repeating the process for 5-7 minutes until the walnut meat begins to resemble ground beef in color and texture.
9. Pour in the taco sauce or taco seasoning and saute for another 3 minutes or so until walnut meat is fully browned and crumbly.
10. Cover walnut meat in the pan with a lid to keep warm while the spaghetti squash finishes roasting.
11. Once squash is done, remove from oven and flip the squash over so that the cut side is up.
12. Using a fork, scrape the strands from the outer edge of the squash and fluff with the fork until the strands fill the inside of the squash.
13. Divide the walnut meat (or other meat) between the squash “bowls” and top with the rest of the fillings.
14. Enjoy!
    

Pin me!