Cutting back on carbs is no one’s idea of a good time. First, obviously, carbs are delicious. Second, so many recipes try to convince us that they taste “just as good as the real thing.” (The zoodle craze of 2014 is why we have trust issues … Kourt’s iconic recipe aside, ofc.) But sometimes, it must be done. That’s where recipes like this low-carb burrito bowl—that Nikki Elisheva of My Sweet Belly shared with us—come in.
This recipe is easy, nutrient-rich, low-carb, and, most importantly, tastes delicious. The whole thing takes just over an hour, and most of that time is for roasting the spaghetti squash. After scooping out the inside of the cooked squash, the leftover shells are used as bowls for the rest of the ingredients (we love a recipe that doesn’t require tons of dishes).
The carbs that this bowl does have are of the complex variety, like beans and squash. Complex (or slow) carbs are foods that also contain fiber. They’re digested slowly, so they keep us full longer and don’t cause the blood sugar spike that simple (or fast) carbs do.
Read on to get the recipe.
Low-Carb Burrito Bowls
Serving Size:4 servings
Prep Time:15 mins.
Cook Time:55 mins.
Total Time:70 mins.
2 spaghetti squash
1-2 tablespoons sunflower seed oil (or other high temperature oil)
1 small red onion, sliced
1 cup mixed-color sweet peppers, chopped
1 cup organic black beans
2 cups organic sweet corn (canned or fresh)
1 1/2 cups vegan cheese or cheddar cheese
Salsa (your choice)
1 tablespoon olive oil
Salt and pepper, to taste
Sliced avocado *optional
Low-carb tortilla chips (on the side) *optional
To prepare the squash:
1. Preheat the oven to 350°F.
2. Scrub the outside of the spaghetti squash with soap and warm water.
3. Cut off the “head” of the squash (side with stem) and then cut the squash lengthwise.
4. Using a spoon, scoop out the seeds and dark orange parts of the squash.
5. Place the 4 squash “boats” face down on a foil-lined tray and drizzle with a high-temp oil, such as sunflower or avocado oil, sea salt, and pepper.
6. Bake for 45 minutes.
To prepare the vegetables:
1. Add about 1 tablespoon olive oil to a medium size pan and add sliced red onion, chopped sweet peppers, salt, and pepper. Cook for 5-7 minutes until onions are a light purple and peppers are soft.
To make the bowl:
1. Remove the spaghetti squash from the oven. Remove most of the inside “spaghetti” strands and place in a bowl for later use. (The inside should come apart like pasta.)
2. Layer the sautéed vegetables, beans, and sweet corn.
3. Cover with squash “spaghetti” and your choice of cheese.
4. Place squash boats back in the oven. Bake until the cheese bubbles and turns a golden brown.
5. Serve with cashew cream (or sour cream), salsa, and avocado.
Show us how you recreate (or modify) this delicious recipe and use hashtag #pooshpalate for a chance to be featured on our social.