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.
Greetings from the UK, Kate! I’ve just made this recipe for dinner and both me and my hubby absolutely LOVED it! I couldn’t get hold of spaghetti squash so I used butternut and it worked so well. The sweet squash with the cool avocado and the Mexican slaw was a revelation. We crumbled over a little feta and next time I will add some pumpkin seeds too. This is definitely being added to my rotation of recipes – in fact, I can’t wait to eat it again!
Thanks for the fab recipe and keep up the great work – your recipes are amazing :-)
Thank you! I’m glad it worked so well for you, Margot.
Very good! I did this recipe for a supper with my dear friends, they all loved it (even my teenage son). I will make it again for sure.
Hooray! That’s great. Winning over a teenager can be a challenge. Thanks so much, Michelle, for the review.
This was one of the first Cooke and Kate recipes I made back in college, and I remember making it over and over again. It’s so filling, healthy, and pretty easy to make. I actually made it with acorn squash once and it was super good, but acorn squash can be a little heavier than spaghetti squash IMO. Overall, the flavors are wonderful!
I absolutely LOVE this recipe! I made it last night for my family girls night. My 4 year old exclaimed “this is so good mommy! ” and ” I love this!” once she finally sat still enough to eat more than the purple parts. As for me….just what I needed…fabulous flavor amazing color and pretty fast to prepare for our lenten Friday supper. And my husband was out, so no griping about squash! Wins all the way around.
I love to hear this recipe was a winner for you! Thanks for the comment, Erin!
I’m so, frustrated. I saved a pin for southwestern veggie wraps and the link did not take me to that recipe. I’ve just wasted half an trying to find it. I give up
I’m sorry to hear that Melissa! That is frustrating.
This is an outstanding recipe! My family loved it, and my kids raved about the presentation. Eating the leftovers cold out of the fridge as I type, and they’re great too. Thank you!
That’s great! Yes, these are great leftover too. I’m glad they were a hit for your family, Kathleen.
Hi, Is the spaghetti squash to be warm when you serve this dish or do you let it cool down?
You can do either way! I like to let it cool slightly as to not burn my mouth :)
We absolutely loved this dish. Made it with the salad you suggested. Unbelievably delicious!!
Brand new to this blog and was soooo excited I ran out and bought the cookbook before trying anything! This was my first try, and I was nervous this wouldn’t be satisfying. I was so wrong. This was SO delicious and filling! The avocado salsa verde was the perfect complement and the dish looked so vibrant and lovely. Really looking forward to trying more beautiful recipes.
Ha, that’s great to hear! Thank you, EJ for the support. I’m glad you liked this recipe so much.
I made the Spaghetti Squash Burrito Bowls for dinner for my friend who is a vegetarian and for her husband, my husband and myself. It was the biggest hit of any meal I have made for company. My husband, who is a meat and potatoe kinda guy!!! lovvveedd it. He said he would eat that weekly…thank you.
You’re welcome! Thanks so much Janet for your review. I appreciate it.
This is a family favorite! Thank you! In the months spaghetti squash is hard to find we put it on corn tortillas. I have added mexicorn to it, (to complete the rainbow) and even bacon or chicken. It’s good on it’s own or even on potatos.
I love to hear that, Kandace! Thanks for your comment and review.
These were an absolute hit with my whole family! Wonderful flavours and textures. Many thanks from some of your fans in Sydney, Aus.
Thank you, Lucinda!
My new favorite spaghetti squash recipe! Instead of heating up your oven, cut squash in half lengthwise, turn upside down in one inch of water and microwave for 12 minutes. Put extra bowls in fridge, in a covered container.
Hooray! I love that. Thanks for sharing and for your review, Deena.
Love this ! I so needed variations for spaghetti squash. We love them.
Great! Thank you, Darlene for the review.
I made the squash burrito bowls! So yummy! Thanks ! You’re blog is awsome
Thank you, Emilee!
Found this looking for a last minute dinner idea before going to the store. It was so easy to make and turned out great: delicious and beautiful! My parents, who have very different tastes, both enjoyed it as well!
Great to hear, Amy!
My husband and I love, love love this burrito bowl recipe! Delicious❤️
Wonderful! Thank you, Kelly.
Hello-
This is probably a really dumb question… but do you recommend stuffing with the slaw mix while the squash is hot/warm…. or do you eat it as a room temperature meal? I’m thinking hot, but slaw can be cold also… so….
Thanks in advance!
That’s not a silly question! I would say it’s based on preference. You can always let it rest a little!
Kate, it’s been a while! Work got super busy and my cooking suffered for it. Anyway I’m on maternity leave these days and I’m preparing for my transition back to work by collecting some healthy, delicious, and quick recipes to put into my weeknight cooking arsenal.
My goodness this one was good! We lick our spaghetti squash bowls clean! This one is definitely going into the weeknight rotation for the fall/winter.
Thanks so much for your amazing blog.
Congratulations! I hope both you and the little one are doing well. Sounds like things are moving along well if you are already back preparing meals. Thanks for sharing, Deepthi.
All I wanted to do was fix my spaghetti squash before it went bad… Instead I ended up with a delicious entree for supper! Tasted wonderful and we both liked the fresh flavors. Thanks!
You’re welcome, Sara!
These are AMAZING!!! The slaw is completely addicting- my kids actually asked for seconds (whaaaattt? With no cheese? Yes!) They said that this version with the salsa verde was so much better than having spaghetti squash with tomato sauce. Thank you for another easypeasy and healthy crowd pleaser.
Parenting win, right!? Thanks for sharing, Malinda.
My store doesn’t sell spaghetti squash (SERIOUSLY) – any recommendations on what to replace it with to get the same feel?
Oh no! Hmm.. Maybe trie cubed butternut squash or even make it with rice!
Wow! That was great! Thanks for sharing! I didn’t have black beans, so I substituted a can of refried beans.
You’re welcome! Thanks for sharing, Anna.
Made this for dinner tonight and it was AMAZING. Thanks for a great recipe. I added a can of corn to the slaw but other than that, followed it exactly.
Thank you, Mike! I’m glad you loved it.
Thank you so much for the delicious recipe!
Me and my family recently became vegan, and I was really worried that I would not be able to have as much variety. Until I found your sight! Thank you thank you thank you! You where totally a life saver!
My whole family LOVED this recipe it was AMAZING!!!
Keep up the good work!!!
Thank you, Lucy! I’m happy the blog is helping you with your transition.
It was super tasty! It came out very well and would definitely make again!
Wonderful, Mike!
This is such a lovely dish. It’s visually beautiful, very healthy and satisfying though light. Just perfect. This is in frequent rotation at my house. Thanks for all your fantastic recipes Kate! Have a beautiful day!
You’re welcome! A great meal to have in your rotation.
I believe you posted a recipe concocted by your sweet daddy whereby he made chips from spaghetti squash and egg? If so, do you have the recipe? Thanks so much.
Hi Gloria! I’m sorry, you may be thinking of someone else’s recipes. That one doesn’t ring a bell!
I sauteed red and green bell pepper, onion and mushrooms, in EVO and garlic,and added it to jarred marinara sauce and filled my squash! it was excellent! So healthy and very few calories!
Thanks for sharing, Beverly!
Sounds good!
Can you tell me: What´s the difference between a Burrito” and an ” Enchilada”. I love mexican cuisine, have lots of cook-books- cultivate Chilies here in Germany! Please enlighten me!!
Best regards,
Stefan
Great question! With enchiladas a sauce, red or green, is used and how they are baked vs stuffed. I hope this helps some!
Can’t wait to make this.
Thanks!
Let me know what you think!
Ba Bam!! I was so skeptical about how this would turn out but after reading all the great reviews decided to give it a try and Im SO glad I did. I doubled or tripled the lime/oil dressing for the cabbage salad but otherwise followed the recipe. It was spectacular! Light yet super filling. Perfect for summer. We chowed down and left nothing behind. The salsa verde/avocado sauce is stellar- I will be using it for other dishes as well. Cant wait to make this again!
I’m so glad you made it too! Thanks, Deema!
This was DELICIOUS! I doubled it and made it for 7 people. Every single one loved it! What an awesome idea!
I’m glad you all enjoyed it!
Hi Kate! This recipe is absolutely delicious! I made it as written and was so delighted with the outcome!
Thank you!!
Cindy
Maine
You’re welcome, Cindy! Thanks for letting me know you loved it.
I made your spaghetti Squash Burrito Bowls. They are absolutely delicious.
For just myself, I have plenty of leftovers.
It’s good for you, filling, and look forward to having it again and again.
I’m happy you loved it, Renee!
We have come to trust your recipes as instant favourites and this one did not disappoint! Delicious combo!
Thanks for your review, Scott!
Could I make this recipe with regular spaghetti and have a pasta bowl (or quinoa and have a buddha bowl) or would that just be weird?
That could be interesting. Maybe use rice instead?
I made this recipe because someone gave me a spaghetti squash. It was amazing! I shared it with my friends who are all trying to eat very healthy and everyone raved about it. Several people had to have the recipe. It is a real winner for sure!
I’m happy to hear it, Tom! Thanks for your review.
I made this tonight and it was so delicious! What a great idea for a tasty, healthy and beautiful dinner!
Made the spaghetti squash the way you recommended and it tasted just perfect. Now you also recommended above to add salad to it. Does that mean you add the salad after the squash comes out of the oven but the salad is eaten raw?
These were sooo good. Would make the purpose cabbage salad on its on! Yum!
Hello,
This might’ve been answered but I cant find it. If using this recipe for meal prep wold yo recommend cooking the squash all at once and shredding it and storing it in a covered bowl with each serving of the slaw or a different storage option?
Sorry if this doesn’t make sense,
Thanks!
You could store this as separate elements to keep things more fresh.
I just made this and loved it! Thanks for the great ideas!!
I made this recipe for a houseful of sorority girls (32), and they loved it!
The ingredients worked out perfectly even when multiplied by 16!
I love that! What a big group. Thanks for your review, Nicholas.
Hey Kate, I want to prepare this ahead for a busy night, could I start roasting the squash a few hours in advance and still serve it hot somehow?
You could always warm in the oven!
This looks so delicious . Perfect for a veggie .
This is my ”2019 go to” most yummy amazing favorite meal to make. Love it so much, thank you!!! I’ve made this for company quite often & even my non Vegan friends are begging for the recipe.
Love that! Thanks for sharing, Cheryl.
My friend Anne treated me to this the other day. And it was just lovely! I will definitely make this myself now. What a great way to cook with red cabbage, which a recent vegetarian, I was a bit puzzled about, as back in the day, my mum always had it as a side dish for lovely roasts on sundays. Thanks!
I made this to take for family Christmas. Turned out great and everybody commented how pretty it was, as well as how good it was. All the squashes I could find were at least 3.5#, so I did one 4# instead . I’ll be making this one again!
Thanks for sharing, Janet!
I made this for my family last night and we all absolutely loved it – including my twin 9-year old boys who were asking when we could have it again! Thanks for this delicious and fresh, yet hearty recipe!
These were awesome! Even though I accidentally bought and used PARSLEY instead of cilantro (what a rookie), they were still delicious. Could drink that avocado salsa blend. Love your site and recipes!
Oh no! I’m glad you were still able to enjoy it. :)