Spaghetti Squash Chipotle Bowl

I was craving Chipotle. And it was getting serious.

So I wanted to find a substitute for rice… and to be honest, I was getting tired of quinoa. Don’t get me wrong, quinoa is great- I just needed something different. As always, The Greatist led me in the right direction. Their blog is amazing, and if you don’t know about it, hop on board. My daily subscription email comes around lunch time everyday, which is a nice way to decompress from work stress! Anyways, back to my dilemma. What is another substitute for rice? I found a great recipe to use spaghetti squash as a replacement for rice. Have I ever cooked spaghetti squash? NOPE. Is it doable? TOTALLY! I had no idea how easy it was. Not to mention, spaghetti squash has so much natural buttery flavor… it’s almost unreal.


You may be thinking, “Ok, yeah so it tastes like butter… but it must be 493,043 calories!” Haha, guess again. Oh, and wait until you see how much protein and fiber this mock Chipotle bowl packs.You can get creative with your “bowl” veggies. I’m on a mushroom kick, so they have been in every meal the past few weeks. You could add corn, spinach, or romaine lettuce. You can also put all the ingredients inside the squash and eat it out of the bowl. So much fun!



FullSizeRender-6 Ingredients:

  • 2 spaghetti squash
  • 1 can black beans
  • 1 can chick peas
  • 2 cups sliced mushrooms
  • 1 cup red onion
  • 15 oz can tomatoes (or 3 sliced tomatoes)
  • basil, garlic, oregano or cilantro, salt and pepper to taste


  • Preheat the oven to 375. Line a cookie sheet with foil, or a 9×13″ glass dish with close to an inch of water. Set timer for 15 minutes.
  • Cut each spaghetti squash length wise, and scoop out all the guts! Place the squash face down on the cookie sheet/pan.
  • While the squash is in the oven, start preparing your veggies.
  • On medium heat, sauté onion, followed by mushrooms and tomatoes. Add beans and chick peas. If you want your veggies to have a crunchy texture, cook them for less time, around 7-8 minutes. Add spices to taste.
  • Pull the squash out of the oven, grab a fork and watch the squash pull apart like spaghetti!
  • If you decided you want to use the squash as your bowl, add veggies to the squash bowl, top with some vegan cheese), and broil for 5 minutes. (The squash bowls are good to use up to 24 hours).


Nutrition Facts:  Servings: 4, Calories: 259

Total Fat 1g, Sodium 1103mg, Total Carbs 47g, Dietary Fiber 13g, Sugar 5g, Protein 15g Looking for a recipe nutrition calculator? MyFitnessPal has a very user friendly website just for that!


2 thoughts on “Spaghetti Squash Chipotle Bowl

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s