Spaghetti Squash Chicken Burrito Bowls

  • Author: Kristina LaRue
  • Prep Time: 25 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 10 mins
  • Yield: 2 bowls 1x


  • 1 spaghetti squash
  • 6 ounces chicken breast
  • 1 teaspoon olive oil
  • 1/2 red onion, sliced
  • 1/2 green pepper, sliced
  • 1/2 cup pinto beans
  • 1/2 cup corn
  • 1/4 cup guacamole
  • 1/2 lime, juiced
  • 1/4 cup cilantro, chopped


  1. FOR CILANTRO LIME SPAGHETTI SQUASH: Preheat oven to 425 degrees F; line baking sheet with parchment paper.
  2. Cut spaghetti squash in half and scrape out seeds and discard.
  3. Season spaghetti squash with salt, pepper and drizzle with olive oil.
  4. Place spaghetti squash halves skin side up and bake in oven for 35-45 minutes.
  5. Remove from oven and set aside to cool. Using a fork, scrape out spaghetti squash and transfer to a bowl. Add lime and cilantro to spaghetti squash and gently combine.
  6. While spaghetti squash is roasting. Grill peppers and onions with a little olive oil in cast iron skillet until veggies are softened, and corn and grill until slightly charred. Remove veggies from pan.
  7. Season chicken breast with salt and pepper and cook until chicken is done and juices run clear. Remove from heat and allow to rest for 5 minutes. Dice chicken.
  8. To make bowls, place cilantro lime spaghetti squash in spaghetti squash skin. Top each with chicken, grilled veggies, beans and guacamole.


  • Serving Size: 1 bowl (1/2 recipe)
  • Calories: 394
  • Sugar: 12g
  • Sodium: 479mg
  • Fat: 16g
  • Saturated Fat: 1g
  • Carbohydrates: 46g
  • Fiber: 11g
  • Protein: 34g
  • Cholesterol: 66mg