Spaghetti Squash Burrito Bowls
This spaghetti squash burrito bowl recipe is easy to make and so good for you, too! These beautiful burrito bowls are vegan, gluten free and so delicious.
Updated by Kathryne Taylor on August 29, 2024
Man alive! Monday snuck up on me after a weekend away. (Park City, Utah—have you been? It’s my new favorite mountain town.) No amount of black coffee or dark chocolate peanut butter cups have managed to wake me up from my post-trip fog, but I have this totally epic burrito bowl recipe for you. Let’s get to it.
Basically, all you do is roast some spaghetti squash until it’s tender and caramelized on the edges. While the squash is in the oven, you’ll have plenty of time to toss together a simple, colorful red cabbage slaw. It has lots of lime and some black beans for protein. Then, blend up some salsa verde with avocado for a creamy sauce that completes the dish.
These bowls are so simple and crazy delicious that I almost saved them for my cookbook, but I just couldn’t wait. Make them for dinner tonight?
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Spaghetti Squash Burrito Bowls
This spaghetti squash burrito bowl recipe is easy to make and so good for you, too! These beautiful vegetarian burrito bowls are also vegan and gluten free, but above all, delicious. Recipe yields 4 burrito bowls.
Ingredients
Roasted spaghetti squash
- 2 medium spaghetti squash (about 2 pounds each), halved and seeds removed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
Cabbage and black bean slaw
- 2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
- 1 can (15 ounces) black beans, rinsed and drained
- 1 red bell pepper, chopped
- ⅓ cup chopped green onions, both green and white parts
- ⅓ cup chopped fresh cilantro
- 2 to 3 tablespoons fresh lime juice, to taste
- 1 teaspoon olive oil
- ¼ teaspoon salt
Avocado salsa verde
- ¾ cup mild salsa verde, either homemade or store-bought
- 1 ripe avocado, diced
- ⅓ cup fresh cilantro (a few stems are ok)
- 1 tablespoon fresh lime juice
- 1 medium garlic clove, roughly chopped
- Optional garnishes: chopped fresh cilantro, crumbled feta and/or seasoned toasted pepitas (not shown)
Instructions
- 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.
Notes
Serving suggestions: I think these bowls would go great with my favorite green salad.
Storage suggestions: Store burrito bowls, covered, for up to 3 days. There should be enough lime in the avocado salsa verde to keep it from oxidizing, but if you want to be sure, store it separately in a small bowl with plastic wrap pressed against the surface.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I stumbled upon this recipe while heading to the supermarket for something to make for lunch. Absolutely amazing! I didn’t miss this meat. It’s healthier, tastier and cheaper than eating out at Chipotle. I’m so happy to see you are working on a cookbook.
Thank you so much, Taisha! I’m really glad you enjoyed it so much. I’m a Chipotle fan, too.
Hi Kate!
I have been following your blog since I began cooking, about a year ago. I have always been a silent observer, but felt a comment was finally in order. :)
First of all, your recipes are consistently delicious, & NEVER disappoint! You really know how to season and flavor foods in a way I struggle to find in other recipes and chefs. I cannot wait for your cookbook to come out!
That being said, I attempted this “Spaghetti Squash Burrito Bowl” recipe a week or so ago, and was majorly impressed! Both my husband and I loved the vibrant colors and flavors of this dish, and that your recipes always expose us to new ingredients (ex: purple cabbage, or spaghetti squash). My only question would be whether there was a different type of squash that would pair well with this recipe? Neither my husband nor myself ever enjoyed squash as a child (though you won him over with this recipe) – – but I had trouble with the unusual spaghetti-like texture. It tasted good, but if there is a squash substitute, I would be interested in trying it!
Thanks for all your hard work with the blog;; I look forward to each and every new recipe! :)
Hi Jennifer! Thank you so much for your kind comment. It really means a lot. So glad you have been enjoying my recipes! Spaghetti squash is pretty unique, so I’m not sure there’s another squash substitute. Cooked brown rice would be good, I know that! Or even cooked brown rice with roasted, cubed butternut squash. Or sweet potatoes. Hope one of those works for you!
Made this recipe for my brother’s birthday dinner and everyone loved it, including my 9 and 3 year old, who will eat any and every vegetable now, thanks to your blog. It’s amazing how kids can learn to appreciate all kinds of vegetables. Your recipes really help with that, I believe. Thanks, Kate!
Great idea! Just made an adapted version of this and it was excellent.
What a wonderful recipe! Thank you so much for thinking this one up and for the beautiful photos. I tried the recipe with acorn squash when I made it the second time and it turned out wonderfully too!
Thank you, China! Glad to hear it turned out well with acorn squash!
New to the vegetarian way of eating. Do you eat the entire squash? I’m making this tonight, excited to try it. So far I have made the Thai Red Curry with Vegetables & Vegan Lentil Soup. Also made Black Bean Lasagna Rolls dish that was really good. Never thought I would get my husband to go vegetarian!
Hi Annie! I’m so glad you’ve been enjoying my recipes. I eat all of the squash flesh, but not the tough skin. Hope you enjoyed the burrito bowls, too!
I have made over a dozen dinners off of your website(all fantastic) and this was my families all time favorite meal. My daughter wants me to make it for her birthday dinner next month !!! Claims it is the best dinner she has ever had. She turns 18
Wow, that’s a lot of C+K dinners! Love it. Happy early birthday to your daughter!
Loved the simplicity of the recipe and the variety of flavors and textures. I wouldn’t change anything! Thanks again, Kate!
Glad you loved my town so much! Your blog is always first on my list when I need an idea:) I love how user-friendly and simple (in the best way possible) your recipes are. This recipe is always a go-to for me. Thank you Kate- and of course Cookie:)
OMG, Kate my hubby made this for me last night and it was amazing!! I have made a few of your recipes in the past, all of which are outstanding. I’ve recently started to become vegetarian so I’ve been trolling your website for recipes :) Can’t wait to try more!
I just had a Mexican fiesta in my mouth without any of the guilt. So easy and my family thought it looked so gourmet – thanks Kate. I have shared the recipe with foodie friends to try – I am making one recipe a week from your site for 2016 and so far -ROCK STAR hits.
I just made these and WOW was that good! I’m a new follower and I love your site. I look forward to making many of your recipes. Love your four-legged helper too :)
I had this for dinner last night, and today I ran my fastest 5K. I don’t think this was coincidence! (And it was so delicious I couldn’t stop eating it… My kids loved it too!)
This recipe is delicious and easy!
Absolutely fabulous! Added a little hot sauce for a tad bit of spice, delicious!!
This is absolutely delicious! Thank you!
Any suggestions for replacing the beans? I’m making this for a co worker and she’s doing a strict paleo diet and is u able to eat beans.
You can just omit them! It will be lower in protein, though.
Fantastic the first time, I am making it again tomorrow night for dinner!!
Wow! I loved this recipe! We put dry cottage cheese and a coconut salsa on it too. YUUUUUMMMM!!!!
Absolutely delicious! I followed the recipe exactly. However, since tomatoes are in season right now, I think it would great to add it to the slaw! Super easy to make. The girls at my office all asked for the recipe.
That’s a great idea! Glad you enjoyed this one, Cynthia. Thanks for letting me know.
We just made these for the first time and absolutely loved them. So easy to prepare and so tasty and filling, too. I forgot to buy black beans, so we left them out, but we didn’t miss them at all. I think this dish could also work without the red bell pepper – the cabbage and the avocado-tomatillo sauce are what really make it.
Hooray, thanks Helen! I just posted a Mediterranean version today. I think you might enjoy it as well!
so as I told you I would, I made this last night for my mom and aunt since she’s in town visiting, and per usual with your recipes it was scrumptious (the term my mom used actually to describe it hehe)
I served it in actual bowls instead of the spaghetti squash (just because) and all the elements of this dish were so good even on their own! I think the salsa verde/avocado mixture tastes almost identical to Chipotle’s guac! (i used Trader Joe’s salsa verde)
So then this morning for brekkie with the leftovers I made some scrambled eggs, put the avo mixture on a piece of toast and a side of the slaw. It was yummy again and a very colorful breakfast too :)
Scrumptious! Love it. Thanks for reporting back, Autumn. Your breakfast version sounds amazing. I pretty much want to eat slaw at every meal!
Out of your 20 simple vegetarian dinners I’ve made 3 so far and my family has loved them! I’m going to all 20 and let them pick their favs! I’ll keep you posted!
That’s so awesome to hear! Thanks for letting me know, Jennifer. Hope you love the other 17 just as much!
Was DIVINE! would love to send you a pic! i used a butternut .. :-) we dont have spagetti squash here ;)
I made this tonight and topped it with feta cheese. This was soo delicious, healthy and fresh. This is definitely going into our regular recipe rotation!!
Glad to hear it! Thank you, Lauren!
Ok we ate this tonight and it was to die for. My husband who was all about meat all the time, was told by his dr he had to go vegetarian for his health. While we eat healthy it always had a meat component. Meat was the star salmon venison beef etc always meat. This and the other of your 20 vegetarian dinners have changed his tune and made the shock of becoming a vegetarian a exciting delicious adventure. I am look forward to cook every night and am having fun with new flavors etc. thank you for sharing, this was the best so far! My husband explained “I could eat this everyday” that’s huge.
Hi Jennifer! Thank you for your note; it really made my day. I’m glad you’ve found my site and I love your attitude about your new adventure together!
Thank you for this recipe. Made it last night and wow. One of my new favorites. Super simple and the salsa and avocado combination is definitely my new favorite sauce.
Hooray! Thank you, Allison!
I’m confused as to how you make the Biel itself once you’ve roasted the spaghetti squash. Can you explain?
Hi Susan, I’m sorry, I think there’s a typo in your comment—do you mean the bowls? I just used a fork to fluff up the insides, leaving the outer skin intact. They make good bowls that way.
Simple & fantastic recipe! I subbed cooked green for purple cabbage, and guacamole for the verde salsa (already close to a guac as it is). It was also more filling than I expected. Thanks!
This dish was so yummy! All of the flavors went so well together. Even my husband commented that getting all the ingredients in one bite made it more flavorful. It was a clear hit and I was immediately asked to make it again! This is going in regular rotation.
This looks amazing!! Will definitely give it a try :)
Just made this for dinner. It was perfect. Kate, you are wonderful. The avocado-salsa verde sauce was so flavorful. I bought salsa verde from Sprout’s to save time. Also, I will be in your neck of the woods after Christmas. We are headed to Beaver’s Bend State Park.
Kate,
Im a frquent visitor to your blog, and I’ve tried many of your recipes and they’ve all proven to be delicious, but this one, my oh my! I’ve never tried spaghetti squash before, and thought this was a great way to start and boy was I right! The spiciness from the salsa verde combined with the crunch of the slaw and sweetness of the squash… wow! Thank you, thank you. Just perfect and delicious.
Happy New Year!
I accidentally used butternut squash and it was still delicious! It added a touch of spring flavor to my winter :) Thank you for your website!
What a happy accident :) Glad it worked out!
This was easy and delicious. I’ll make it again. Next time I’m going to lightly roast the cabbage and red pepper. I think having it more blended with the squash instead of contrasting with full crunchy slaw might be a nice variation for winter.
I’m so glad you liked it – let me know how the slaw variation works out!
Will it totally mess up the sauce if I omit the avocado? Or is there anything good I could substitute? I am allergic (super sad, I know!).
Hey Emily, I’m sorry to hear that! I think the sauce would still be good without the avocado, just not creamy. You could blend in some pepitas or sour cream, maybe?
I cooked the butternut squash recipe last week, and my wife immediately cried out “Ohh! This is one of the greatest things I have ever put in my mouth!” I concur. LOVED THIS! This was the first recipe I’ve tried of yours, but there will be many more–eventually: when I said to my wife that I wanted to cook a vegetarian dinner for the weekend, she didn’t miss a beat: “let’s have that spaghetti squash again!”
I made this for me and my roommate last night, and it was fantastic. Having the leftovers for lunch today!
Yum! Sounds so good, Anika.
Tasted like a vegan Chipotle-like option. Very filling. Great taste. I did change my guac recipe to: 1/4 small white onion, 3 small avocados, 1 large tomato, 1 garlic clove, 1/4 a lime and with no cilantro, blended with the third avocado put in at the end I’m chunks.
Thanks! Your version sounds great.
This was so delicious! The avocado dressing was amazing! Thank you! I love all your recipes!
I’m so glad, Patty! Thanks.
I made this for dinner and it was wonderful – had enough leftover for a small serving-yum!! Will definitely make again.
Thanks, Kim!
This recipe is….INCREDIBLE
My foodie boyfriend said…and I quote..”this is amazing. this is restaurant quality”
The feta makes it, it’s filling, it’s colorful, it’s just wonderful.
do yourself a favor and make it…right. now.
I’m doing my happy dance over here! I’m so glad these were such a hit, Carolyn.
I was skeptical of spaghetti squash, however, with the other ingredients this came out very good. I love the slaw and used on toast too with avocado the next day. Great recipe, thanks again for sharing.
Ooh, putting that slaw on toast with avocado sounds amazing, Anna! I’m going to have to try that.
Very tasty and filling. We like that there are black beans in the slaw. The verde avocado salsa was the perfect addition to complete this meal. We did not serve with a salad because the bowls alone are plenty of food – more than enough for one person.
Because this meal can take time to prepare, we recommend enjoying your favorite craft beer or Bellini while you work. But don’t get us wrong… this meal is worth the wait.
Hehe! A prep beer is always a good idea. I like to turn on a good podcast when I have a lot of prep work to do, too! I’m so glad you enjoyed this, Dana. Thanks!!
Beautiful, delicious, and filling. My carnivorous husband LOVED it!
Hooray! Thanks, Melanie!
Hi Kate,
Can you help? I really want to cook this tonight but I can’t seem to find the Spaghetti Squash here. What would be a good alternative? Butternut Squash?
Hi Natali, I’m sorry I missed your comment. Spaghetti squash is really unique in texture. If you love butternut squash, that might work, but the end result won’t really work as a “bowl” and will taste significantly sweeter.
OMG! Sooooo good! No changes necessary. Easy, gorgeous and out of this world yummy. I am now a huge fan of cookie and kate.
Well, thank you Nilha.
This recipe is such a stunner. It looks amazing on a plate, it tastes delicious, and it’s fairly easy. I’ve made it twice now and people have been super impressed. It may have just become my go-to recipe for having dinner guests! Yum!!! Thank you!
Well, thank you Jen! I am glad it has been such a hit for you.
Beautiful meal that is packed with flavor. Everyone loved it!k
That’s great! Thank you, Karen.
Wow this was delicious! Even my meat-loving husband said he liked it! Great flavor combination and super filling. Thanks for sharing!
Wonderful to hear, Liesl! If you would want to leave a star review since you like it so much, that would be great!