Spaghetti Squash Bowls O’le

Instead of adding the filling to a taco or burrito, we stuffed it into a baked spaghetti squash bowl. We used the ingredients we had on hand – a little sausage, part of a can of black beans, some cooked rice but there are lots of possibilities including leaving out the sausage for a vegetarian version. Of course, amounts of all of the ingredients are variable. 

Spaghetti Squash Bowls O’le     Makes 2 fully loaded bowls (enough for 4 servings for us)

Spaghetti Squash:

1 small spaghetti squash

1 teaspoon olive oil

Salt & black pepper

Filling:

1/4 lb. ground pork sausage 

1 to 2 teaspoons olive oil as needed

Half a red, yellow or orange bell pepper or 2 to 3 minis, diced

1/4 onion, diced

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

Salt & black pepper

3/4 cup cooked black beans, drained and rinsed if using canned

1/2 cup corn kernels, drained well if using canned

1/3 cup cooked rice 

1/2 cup salsa 

1/3 to 1/2 cup grated cheese, shredded and divided (I used a combo of Cheddar & Pepper Jack

1. Precook Squash: Cut squash in half, remove seeds (if squash is hard to cut, make a couple of slits in the surface and then microwave for about 1 minute). Place halves (cut side down) on a foil-lined tray; add about ¼ cup water. Place in a preheated 400° oven for about  35 minutes or until squash strands can easily be removed with a fork. 
   
2. Remove squash from the oven and cool for at least 5 minutes. Then, scrape a fork along the flesh to create spaghetti-like strands, leaving a little behind to keep the ‘bowl’ intact for stuffing later. 
   
3. Filling: While the squash cooks, brown sausage skillet over medium heat, adding olive oil if needed Add the onion, bell pepper, cumin, oregano, salt and pepper. Cook, stirring frequently until the vegetables have softened, about 8 to 10 minutes.
   
4. Remove skillet from heat, add black beans, corn, rice and salsa. Stir well, taste, and adjust seasoning as desired.
   
5. Assembly: Add the loose spaghetti strands and half of the cheese to the filling mixture;  stir well. Load squash bowls with the filing and top with the remaining cheese.
   
6. Bake Bowls: Bake uncovered at 350°F until warmed through and cheese melts, about 15 minutes. Or bowls can be refrigerated before baking—in that case, add about another 10 minutes to baking time.
7. Serve warm with your favorite Mexican toppings.
   
   
   

Also, see our related recipe —  In a Shell: Spaghetti Squash Lasagna Style

 

Recipe without photos . . . Spaghetti Squash Bowls O’le     Makes 2 fully loaded bowls (enough for 4 servings for us)

Spaghetti Squash:

1 small spaghetti squash

1 teaspoon olive oil

Salt & black pepper

Filling:

1/4 lb. ground pork sausage 

1 to 2 teaspoons olive oil as needed

Half a red, yellow or orange bell pepper or 2 to 3 minis, diced

1/4 onion, diced

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

Salt & black pepper

3/4 cup cooked black beans, drained and rinsed if using canned

1/2 cup corn kernels, drained well if using canned

1/3 cup cooked rice 

1/2 cup salsa 

1/3 to 1/2 cup grated cheese, shredded and divided (I used a combo of Cheddar & Pepper Jack

1. Precook Squash: Cut squash in half, remove seeds (if squash is hard to cut, make a couple of slits in the surface and then microwave for about 1 minute). Place halves (cut side down) on a foil-lined tray; add about ¼ cup water. Place in a preheated 400° oven for about  35 minutes or until squash strands can easily be removed with a fork. 
2. Remove squash from the oven and cool for at least 5 minutes. Then, scrape a fork along the flesh to create spaghetti-like strands, leaving a little behind to keep the ‘bowl’ intact for stuffing later.
3. Filling: While the squash cooks, brown sausage skillet over medium heat, adding olive oil if needed Add the onion, bell pepper, cumin, oregano, salt and pepper. Cook, stirring frequently until the vegetables have softened, about 8 to 10 minutes.
4. Remove skillet from heat, add black beans, corn, rice and salsa. Stir well, taste, and adjust seasoning as desired.
5. Assembly: Add the loose spaghetti strands and half of the cheese to the filling mixture;  stir well. Load squash bowls with the filing and top with the remaining cheese
6. Bake Bowls: Bake uncovered at 350°F until warmed through and cheese melts, about 15 minutes. Or bowls can be refrigerated before baking—in that case, add about another 10 minutes to baking time.
7. Serve warm with your favorite Mexican toppings.