Spaghetti Squash Chicken Burrito Bowls
If you want to add more Mexican recipes to your recipe box, Spaghetti Squash Chicken Burrito Bowls might be a recipe you should try. This gluten free recipe serves 4 and costs $4.39 per serving. One serving contains 549 calories, 42g of protein, and 17g of fat. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. 63 people were glad they tried this recipe. It works well as a main course. This recipe from Greens And Chocolate requires olive oil, mexican cheese, spaghetti squash, and cilantro. Overall, this recipe earns a tremendous spoonacular score of 93%. Spaghetti Squash Burrito Bowls, Chicken Parmesan Spaghetti Squash Bowls, and Butternut Squash Burrito Bowls are very similar to this recipe.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 60 minutes
Ingredients:
1 avocado, diced
1 cup black beans, drained and rinsed
2 large chicken breast halves, cooked and cubed
1/2 cup chopped cilantro
additional cilantro, for topping
1 cup corn kernels
1/2 teaspoon garlic powder
sour cream or plain Greek yogurt, optional, for topping
juice from 1 lime
shredded Mexican cheese
1-2 tablespoons olive oil, for brushing onto spaghetti squash
salsa
1/2 teaspoon salt
2 spaghetti squash
Equipment:
oven
bowl
baking paper
baking sheet
Cooking instruction summary:
Preheat oven to 400 degrees F. Cut spaghetti squash in half the long way. You can cut the stem off, but be sure to keep the "bowl" of the spaghetti squash intact. Brush spaghetti squash with olive oil and season with a little salt and pepper. Place cut side down on a baking sheet lined with parchment paper. Bake in preheated oven for 45-55 minutes, until the flesh is tender and easily forks into spaghetti squash noodles. Be sure to check your spaghetti squash after 45 minutes - as smaller squash will cook quicker than larger squash. Scrape spaghetti squash strands out of each half and place into a large bowl. Add chopped cilantro, lime juice, garlic powder, and salt, and stir well to combine. Return spaghetti squash back into bowls, dividing evenly among the 4 halves. Top with chopped chicken, corn, black beans, avocado, and cheese. Garnish with additional cilantro and sour cream/plain Greek yogurt, if desired. Serve and enjoy!!
Step by step:
1. Preheat oven to 400 degrees F.
2. Cut spaghetti squash in half the long way. You can cut the stem off, but be sure to keep the "bowl" of the spaghetti squash intact.
3. Brush spaghetti squash with olive oil and season with a little salt and pepper.
4. Place cut side down on a baking sheet lined with parchment paper.
5. Bake in preheated oven for 45-55 minutes, until the flesh is tender and easily forks into spaghetti squash noodles. Be sure to check your spaghetti squash after 45 minutes - as smaller squash will cook quicker than larger squash.
6. Scrape spaghetti squash strands out of each half and place into a large bowl.
7. Add chopped cilantro, lime juice, garlic powder, and salt, and stir well to combine.
8. Return spaghetti squash back into bowls, dividing evenly among the 4 halves.
9. Top with chopped chicken, corn, black beans, avocado, and cheese.
10. Garnish with additional cilantro and sour cream/plain Greek yogurt, if desired.
11. Serve and enjoy!!
Nutrition Information:
covered percent of daily need
