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Burrito Bowls.

Burrito’s and their many forms are my favorite sort of nourishment. And these Spaghetti Squash Burrito Bowls in the wintertime are just pristine. They’re hearty, warm, filling, tasty and best of all real easy to throw together, but once popped back into their shell make you look like a culinary genius.

You can fill these with whatever your little burrito-loving-heart desires, but the main premise is you’re substituting the rice for a vegetable making you feel better about your life choices or something.

To start you’ll want to manhandle your squash. Every time I go to make these I just google “how to cook spaghetti squash” cause what can I say, my brain only has so much memory. But what you’ll do is set your oven to 400 F. I like to cut the top off the squash first, then cut that bad boy in half and scoop out the seeds. Then with a bit of olive oil, rub him down (I’m amazing at instructions aren’t I). Throw some salt and pepper around, and put the halves in the oven cut side down on a baking sheet (I like to add parchment paper in between cause I’m lazy) Lastly, let them roast for about 45 minutes.

While the squash is baking I like to address the rest of my ingredients. This part is entirely personal, and for me usually changes by what I have on hand. But you really just want to add anything you ask for when you get a burrito bowl at Chipotle. So think of some staples like beans, corn, taco meat if you’re into that, peppers, onion, olives, etc.

Next you’re going to sauté all the insides. If you are using onion (which I recommend) start with say half a chopped onion in two tablespoons of olive oil, then add in everything else. I usually use:

1 can of drained black beans
1/2 cup of chopped olives
1 pepper chopped
1 cup of corn

Obviously if you are using meat, make sure you fully cook that stuff as well as I take no responsibility for your insides.

Once everything is nicely cooked, throw it into a large bowl and do something useful with yourself like the dishes till your squash is done. When your timer frees you, take a fork and begin scraping all the “spaghetti” into the same bowl everything else is in. This squash will be hot so sometimes I would recommend letting it cool for a few minutes before sticking your hands in there.

Once everything is mixed you’re basically done! If you’re going for presentation points, you can scoop the filling back into the shell or just use a bowl. I think it’s best topped off with a bit of cheese, and put back in the oven to broil for a few minutes. Even if you skip the cheese (but hey remember vegan cheese is a thing) I still like to warm everything up for no more than 10 minutes. Lastly I add sour cream, cilantro, fresh tomatoes and lettuce and throw the rest in the fridge to eat the next day.

For not much work this dish can be made quite healthy (or very bad for you if that’s your preference) and doesn’t take a whole ton of effort or talent, which is my kinda meal!