Spaghetti Squash Burrito Bowl

Skip Chipotle and have a Spaghetti Squash Burrito Bowl instead! They’re loaded with vegetables and savory Mexican flavor. Ready in less than an hour!

2 medium spaghetti squash
Olive oil
1 15-ounce can black beans, rinsed and drained
½ cup corn kernels (preferably organic)
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon salt, plus more to taste
½ teaspoon black pepper, plus more to taste
2 bell peppers, thinly sliced
4 cups romaine, chopped

Toppings:
guacamole
salsa
cilantro

View the full recipe at Emilie Eats →