Spaghetti Squash Bacon Burrito Bowls

Stuffed with Healthy Veggies and BACON!


  • 1/2 Cup GODSHALL’S Chili Lime CRUMBLZ
  • 2 Spaghetti Squash
  • 1 Tablespoon Oil
  • 14 oz Can Black Beans (Drained and Rinsed)
  • 16 oz Salsa
  • 2 Tablespoons Olive Oil
  • 1 Bell Pepper (Cored and Sliced)
  • 1 Red Onion (Sliced)
  • 6 Green Onions (Sliced)
  • 2 Cups Corn Kernels
  • 1 Cup Cilantro (Chopped Fine)
  • 2 Jalapeños (Cored and Sliced)
  • 1 Teaspoon Cumin
  • 1 Cup Cheddar or Monterey Jack Cheese (Shredded)
  • Salt
  • Pepper


  1. Preheat the oven to 375°F
  2. Line a baking tray with foil.
  3. Wash the squash and then slice off the stem at the top. Then, cut each squash in half lengthwise.
  4. Use a spoon to scrap out the seeds.
  5. Rub with oil on the inner edges of the squash. Place the halves face down on the baking sheet. (Roast for approx. 30-45 minutes)
  6. Warming 1 tablespoon oil in a pan over medium heat. Sauté the red onion then add the peppers and jalapeño. Sprinkle with salt, pepper and cumin.
  7. After the squash is done cooking. Turn the oven to broil.
  8. Scrape about 3/4 of the inside out onto a dish and then fill the inside with bacon CRUMBLZ, black beans, corn, peppers, onion, salsa and cilantro.
  9. Top the filling with spaghetti squash and then add another layer of filling.
  10. Sprinkle green onion on top and then finish with shredded cheese.
  11. Broil for approx. 5 minutes
  12. Garnish with more bacon CRUMBLZ and ENJOY!