But instead of totally throwing a wrench in your digestion with greasy takeout, try this genius healthified recipe—that’s just as delicious as the original, promise.
“We are quite obsessed with Mexican food at our house, so any chance to eat burritos, fajitas, and the like, I’m all in,” says recipe creator Kristina LaRue, RD, founder of Love & Zest. “This dish has a unique take on burrito bowls because it uses spaghetti squash as the base instead of rice, which is a double win because it’s more veggies and nutrition.”
And as if “healthy” and “burrito bowl” appearing in the same sentence isn’t enough, this recipe clocks in at just two Weight Watchers SmartPoints® per serving, thanks to almost all the ingredients appearing on the just-expanded zero Points® foods list. With burrito staples like chicken and beans (along with over 200 other options like fish, eggs, and veggies) now counting as zero Points®, it makes taco night crazy easy.
“It’s a way to still enjoy your favorite comfort foods and up your healthy eating game at the same time.”
“I’m always looking for ways to increase veggie intake with simple swaps like subbing in spaghetti squash into more traditional pasta- or rice-based dishes, because it’s a way to still enjoy your favorite comfort foods and up your healthy eating game at the same time,” LaRue says.
Pro tip: Ask the produce department at your grocery store to cut the squash in half for you to make prepping your bowl as easy and enjoyable as scarfing it down.
Scroll down for the full recipe—and get ready to start craving Mexican food.
Chicken Burrito Spaghetti Squash Bowl
Yields 2 servings; 2 SmartPoints® per serving
1 spaghetti squash
6 oz. chicken breast
1 tsp olive oil
½ red onion, sliced
½ green pepper, sliced
½ cup pinto beans
½ cup corn
¼ cup guacamole
½ lime, juiced
¼ cup cilantro, chopped
1. 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 a cast iron skillet until veggies are softened, and grill corn 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.
Photos: Kristina LaRue, RD
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