Gluten free, vegan & irresistibly delicious, this Spaghetti Squash Burrito Bowl is healthy and easy to make in under an hour!
Filled with soyrizo, black beans and all of your favorite burrito bowl toppings, this spaghetti squash recipe is a must-make! The entire bowl is topped off with my famous Vegan Chipotle Sauce! It's so good, you'll want to eat it with a spoon!
What started as an excuse to make another recipe with my favorite vegan chipotle sauce, ended with one of my favorite burrito bowls ever! This vegan burrito bowl will be loved by both plant-eaters and meat-eaters! The soyrizo stuffed into the squash provides the texture of meat, in a totally vegan bowl!
I added all of my favorite burrito bowl toppings, tomatoes, jalapenos and cilantro, but you can easily make it your own and mix up the toppings! I've listed over 20 topping ideas below, so you can make this bowl over and over, without ever actually making the same bowl twice!
- Spaghetti Squash - you'll need approximately 4 pounds squash, so this can be one large squash or two small squash. Check out this guide for how to cook spaghetti squash in the microwave, oven or air fryer. If you’re short on time, the microwave is a great option to make this recipe in under 30 minutes!
- Olive Oil
- Ground Cumin
- Chili Powder
- Red Onion
- Bell Pepper
- Black Beans
- Corn - I used corn from a can, drained from the liquid, but frozen corn would also work in this recipe.
- Diced Tomatoes
- Sliced Jalapenos
- Fresh Chopped Cilantro
- Diced Avocado
- Vegan Chipotle Sauce
- Shredded Lettuce
- Creamy Avocado Salsa
- Diced Onions
- 10 Minute Homemade Tomato Salsa
- Hot Sauce
- Shredded Cabbage
- Chunky Avocado Salsa
- Diced Bell Peppers
- Sliced Black Olives
- Pico De Gallo
- Sliced Serrano Chilis
- Diced Green Onions
- Queso Fresco - vegetarian, but not vegan
- Sour Cream - vegetarian, but not vegan
- Shredded Cheddar Cheese - vegetarian, but not vegan
Step by step instructions
- Prepare the spaghetti squash.
- Slice one large, or two small, spaghetti squash in half lengthwise. The total weight of the spaghetti squash should be 4 pounds.
- Brush the inside, cut sides of the spaghetti squash, with olive oil.
- Season the cut sides of the squash with salt, chili powder and cumin.
- Flip the seasoned spaghetti squash over, so the cut sides are facing down on a parchment or foil lined baking sheet.
- Place into the oven and roast until tender, 30-40 minutes, depending on the size of the spaghetti squash.
- Prepare the burrito filling.
- While the spaghetti squash is roasting, prepare the filling.
- Heat olive oil in a large skillet on the stove over medium-high heat.
- Once the oil is hot, add diced onions, bell peppers and garlic.
- Saute the veggies in the skillet, then add soyrizo and cook for 6 minutes.
- Add black beans and corn, toss everything together and cook for an additional 4-5 minutes.
- If the squash is not ready at this time, turn the stove to low and keep the burrito filling warm on the stove until the squash is ready.
- Assemble the burrito bowls.
- Once the squash is roasted, remove it from the oven and let cool for 5 minutes.
- Flip the squash over, scoop out the seeds, then use a fork to pull the spaghetti strands apart.
- Place the burrito filling in each of the squash "bowls".
- Add the toppings of your choice.
Make it low carb
- Spaghetti squash, black beans, corn and soyrizo are all high in carbs. If you're looking for a vegan Mexican-style low carb bowl, I recommend checking out this Vegan Fajita Bowl.
- If you'd like to reduce the carbs in this bowl, you can omit the black beans and corn from the filling. This will reduce each serving from 65 carbs, down to 39 carbs per serving.
Meal prep it
- For storage:
- Roast the spaghetti squash and prepare the burrito filling.
- Divide the roasted spaghetti squash between four storage containers. You can leave the squash in the shell or remove the squash strands from the shell.
- Add a quarter of the burrito filling to each storage container.
- Place toppings, such as fresh veggies, in separate ziplock bags in the storage containers.
- Place any dressings or sauces in small salad dressing containers and into the larger storage containers with the squash and filling.
- To reheat and eat:
- Remove any fresh veggies or sauces from the storage container.
- Reheat the squash and burrito filling in the microwave for 2-3 minutes.
- Remove from the microwave and add the toppings.
Add a protein
- This is already a protein-rich vegan recipe at 21 grams or protein per serving.
- If you'd like to swap in a meat-based source of protein, I recommend replacing the soyrizo with ground turkey. Swapping 12 ounces of soyrizo for 12 ounces of ground turkey will increase the protein per serving from 21 grams to 28 grams.
More plant-based Mexican bowls
Looking for more vegan Mexican bowls? Check out these popular recipes!
- Veggie Fajita Salad
- Chipotle Cauliflower Vegan Taco Bowl
- Sweet Potato Vegan Burrito Bowl
- Vegan Taco Meat Bowls
- Chipotle Taco Bowls with Tofu Taco Crumbles
- Mexican Roasted Delicata Squash Bowls
Spaghetti Squash Burrito Bowl
- 4 pounds spaghetti squash 2 small or 1 large squash
- 2 tablespoons olive oil
- ½ teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 1 cup red onion diced
- 1 bell pepper diced
- 2 cloves garlic minced
- 12 ounce soyrizo
- 15 ounce can black beans drained & rinsed
- 1 cup corn drained from a can or frozen
- 1 cup cherry tomatoes quartered
- 1 jalapeno thinly sliced
- 2 tablespoons fresh chopped cilantro
- ¼ cup Vegan Chipotle Sauce click link for recipe
Roasted Spaghetti Squash
- Preheat the oven to 400°.
- Slice the spaghetti squash is half, brush the cut sides of the squash with oil and season with salt, chili powder, and cumin.
- Place the squash cut side down on a parchment or foil-lined baking sheet.
- Place in the oven and roast until tender, 30 to 40 minutes.
- Remove from the oven and let the squash cool for 5 minutes.
- Flip the squash over, scoop out the seeds, then use a fork to pull apart the squash strands.
- While the spaghetti squash is roasting, prepare the filling
- Add the olive oil to a large skillet over medium high heat.
- Add the onions and bell peppers, saute for 5 minutes.
- Add the garlic and saute for an additional minute.
- Add the soyrizo and cook in the skillet for 6 minutes.
- Add the black beans and corn to the skillet, toss everything together and cook for an additional 4 minutes.
- Place the filling in the roasted spaghetti squash “bowls”.
- Add the toppings and drizzle with chipotle sauce.
- Meat Options: the soyrizo can be replaced with ground turkey or chicken. If replacing the soyrizo with one of these ground meats, I recommend adding two tablespoons taco seasoning to flavor the meat.