Making Thyme for Health · by Sarah Rotavera★ 5.0 (57)
Spaghetti Squash Burrito Bowls
NUTRITION · PER SERVING65M COOK
CAL 24%·PRO 35%
CARBS 86G71% OF CAL
22G FIBER28G SUGAR36G OTHER
FAT 13G24% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti squash noodles topped with seasoned peppers, corn, black beans, and salsa in a vibrant burrito bowl. Fiber-rich, naturally vegan, and a lighter take on traditional burrito flavors.
mainmexicanbowl🍪 sheet pan🍲 stockpot🔥 ovenveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 spaghetti squash (medium to large in size)
- 1 tablespoon extra virgin olive oil
- 1 onion (small to medium; finely chopped)
- 1-2 bell peppers (cored and finely chopped)
- 1-2 jalapeños (cored and finely chopped*)
- 1 teaspoon chili powder (use your preferred spice level )
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 16-ounce jar salsa (use your preferred spice level)
- 1 cup corn kernels (fresh or frozen and defrosted )
- 1 15-ounce can black beans (drained)
- ½ cup shredded cheese
At a glance
PER SERVING · TIME 65M
CAL 24%·PRO 35%
CARBS 86G71% OF CAL
22G FIBER28G SUGAR36G OTHER
FAT 13G24% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 1379mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1644mg
- Calcium
- 347mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1379MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.