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Spaghetti Squash Burrito Bowls

‘Tis the season for spaghetti squash! There are many different ways to use spaghetti squash, and the best part is that you don’t need any fancy tools (spirilizers, etc.)- the strands come out just like noodles once the squash is baked.

Try this low carb alternative in place of pasta topped with spaghetti sauce or pesto, eat cold like a pasta salad, or enjoy this Mexican-twist on burrito bowls!

Makes 4 “bowls” (enjoy it right out of the squash shell!)

Ingredients: 

  • 2 spaghetti squash
  • 2 small onions (or 1 large)
  • 1 Tbsp olive oil
  • 1 can black beans
  • Chopped tomatoes (or 1 jar salsa)
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt & pepper, to taste

Optional:  Corn, Jalapeños, Fresh Cilantro, Green Onions, Shredded Cheese or Queso Fresco/Blanco, to top!

Instructions:

  1. Preheat oven to 375°F
  2. Fill a 9×13-inch pan with about ~1 inch water or use a baking sheet covered in foil.
  3. Rinse spaghetti squash and slice in half (*Note: the squash can be very tough to cut raw. If it’s too difficult, you can poke a few holes in the squash and place in microwave to help soften)
  4. Scoop out seeds with a spoon (save them for later!) and place face down on the baking sheet.
  5. Place in the preheated oven for approximately 30-45 minutes.
  6. Meanwhile, while the squash is baking, sauté onions in 1 Tbsp. olive oil.
  7. Once squash is done, cool slightly and pull apart “spaghetti-like” strands with a fork and add in other ingredients. Top with shredded cheese if desired.
  8. Enjoy!

*For a dish higher in protein, try adding a lean meat such as ground turkey, beef, or shredded chicken. 

 

By Functionally Simple Nutrition

Ariana Cucuzza, RDN, LD is the founder of functionallysimplenutrition.com. She is a Registered and Licensed Dietitian Nutritionist specializing in Functional Medicine Nutrition and sports nutrition.

Ariana holds a bachelor’s degree in food and nutrition sciences from Ohio University and went on to complete her dietetic internship at The Cleveland Clinic. She currently serves on the Board of Directors for the Greater Cleveland chapter of the Academy of Nutrition and Dietetics. She also is an active member of the Sports Cardiovascular and Wellness Nutrition (SCAN) and Dietitians in Functional Medicine (DIFM) Practice Groups of the national Academy of Nutrition and Dietetics. She has been featured in Health Magazine, Live Science, Rally Health, YouBeauty, US News & World Report and Cleveland Clinic's Health Essentials as well as live appearances with WKYC news.

In her previous role as a public health and community-based dietitian, she led “food as medicine” initiatives in coordination with health care providers to provide nutritious food to low-income patients with diet-related health challenges. She also led nutrition workshops, cooking demonstrations, and assisted with menu planning for afterschool programs and senior meals.

Ariana enjoys cooking, trying new things, and staying active with yoga and Crossfit!

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