Best Burrito Stuffed Spaghetti Squash Recipes

'BURRITO-STUFFED' SPAGHETTI SQUASH

Steps:

• Heat oven to 400ºF.
• Brush cut sides of squash evenly with half the oil; place, cut sides down, on baking sheet. Bake 30 min. or until tender.
• Meanwhile, heat remaining oil in medium skillet on medium-high heat. Add onions and peppers; cook 3 min., stirring frequently. Add garlic; cook and stir 30 sec. Add beans and corn; cook 2 to 3 min. or until heated through, stirring frequently. Remove from heat; set aside. Combine chicken and salsa.
• Remove squash from oven. Use fork to scrape insides of squash halves into large bowl. Return squash shells, cut sides up, to baking sheet. Fill with layers of half each of the scraped squash and bean mixture; cover with layers of chicken and half the cheese. Repeat layers of squash, bean mixture and cheese.
• Bake 10 to 15 min. or until squash filling is heated through and cheese is melted.
• Serve topped with sour cream and cilantro.

SPAGHETTI SQUASH BURRITO BOWLS

Steps:

• To roast the spaghetti squash: Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy clean-up. On the baking sheet, drizzle the halved spaghetti squash with olive oil. Rub the olive oil all over each of the halves, adding more if necessary.
• Sprinkle the insides of the squash with freshly ground black pepper and salt. Turn them over so the insides are facing down. Roast for 40 to 60 minutes, until the flesh is easily pierced through with a fork.
• Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil and salt. Toss to combine and set aside to marinate.
• To make the salsa verde: In the bowl of a blender or food processor, combine the avocado, salsa verde, cilantro, lime juice and garlic. Blend until smooth, pausing to scrape down the sides as necessary.
• To assemble, first use a fork to separate and fluff up the flesh of the spaghetti squash. Then divide the slaw into each of the spaghetti squash "bowls," and add a big dollop of avocado salsa verde. Finish the bowls with another sprinkle of pepper, cilantro and optional crumbled feta or pepitas.