Spaghetti Squash Burrito Bowls for the Table

I also need to get going with my spring garden! I have a quite elaborate setup planned this year that includes multiple watermelon plants, pumpkins, an archway that green beans will grow on, 6 feet tall sunflowers, and all the usual things. For the first time ever though, I’m going to try growing EVERYTHING from seed as opposed to buying seedlings at the farmers market. Getting the seeds started is on my to-do list for the weekend so wish me luck. And fingers crossed that everything grows properly. I think I’m going to do monthly blog updates on the garden only as a way to document how it’s all progressing.

Ironically enough, I don’t think that I’m going to grow any spaghetti squash. But maybe? I do have a plethora of squash seeds that I got from the library (the Nashville library is solid and has a welcome collections of seeds that you can take for free).

SO, these Spaghetti Squash Burrito Bowls. We’re simply going to dive face first into these because they’re FLAVOR-PACKED and straightforward and genuinely pretty healthy and nutritious. AND, as things have been going around here, they’re completely vegan as long as you use a non dairy cheese. In case you can’t tell, I’m a pretty big fan!

Here’s what we do. We bake the spaghetti squash in the usual way that one bakes squash. Towards the end, we’ll sauté the veggies, adding a little spice to them for an extra kick of flavor.

OH, and we’re using this Avocado Oil!!!(!!)

This company is in no way sponsoring this post, giving me free product, or paying me to write this. I simply truly truly love their oils AND have been especially into this Avocado Oil lately. If you’ve never used it, avocado oil is extra cream and actually doesn’t have a strong taste to it which I like. I personally will NEVER complain about the taste of olive oil but I do know some people that wouldn’t mind if the taste was a bit milder. Avocado oil is a dependable substitute for those people.

Okay, so the veggies are sautéed in a bit of avocado oil.

The spices are added in and eventually the corn.

Once the squash is done and quite slightly cooled, we remove the flesh from the skin and place it all on a chopping board. This step is not actually necessary but I prefer it. I cut the squash a bit so it’s less spaghetti-y and more rice-y. My idea was to simulate Mexican rice.

I tried cutting the squash truly small and also leaving it in medium sized strands. Both work great for our burrito bowls.

Now we simply shove all that vegetable yumminess back into the skin of the spaghetti squash, cover it with a healthy dose of cheddar cheese.

Then place them back in the over for simply about 5 minutes (or for how ever long it takes the cheese to get nice and melty).

And that’s it! Especially straightforward, especially good, especially satisfying!!