Chorizo Spaghetti Squash Burrito Bowl

I love spaghetti squash and any reason to swap out carbs in place of stringy squashy noodles! I originally debuted this as a meatless option, but my increasing obsession with all things spaghetti squash and healthy chipotle copycats have influenced a couple of different varieties of the original bowl, including the chorizo option below.  As crazy as it sounds, I went to chipotle this weekend, and I almost felt disappointed that my go-to burrito bowl wasn't as tasty and fresh as its squash cousin.  I definitely feel a whole lot less guilty eating an entire squash bowl than when I'm scrapping down the aluminum foil top of my chipotle bowl to get the last drop of guacamole.  Let me know how you think this option compares to your favorite chipotle combination.

Ingredients:
1 package beef chorizo
2 medium sized spaghetti squash
1 can black beans, drained and rinsed
1 tablespoon olive oil
1 large green bell pepper, cored and sliced
1 large red onion, sliced
1 cup frozen corn
6 green onions, sliced
1 teaspoon cumin
salt & pepper
1 cup shredded mozzarella cheese

Directions:
Preheat the oven to 425°F and line a cookie sheet with foil. Cut each squash in half lengthwise and then use a spoon to scrap out the seeds and the darker yellow strands that the seeds are attached to.

Season the inside of each squash with salt and pepper and then place each half face down on the baking sheet. Roast in the oven for 25-35 minutes, depending on the size. You can test to see if it’s done by scraping the inside with a fork.

While the squash is roasting, prepare the filling by warming one tablespoon oil in a large pan over medium heat. Sauté the onion for a few minutes and then add the peppers. Sprinkle with salt & pepper and cumin and cook to desired softness. Add corn and black beans to the pan, mix to combine.

In a separate pan, cook the chorizo, about 5-7 minutes, until browned. Combine cooked chorizo with other ingredients in the first pan, tossing to combine evenly.

When the squash is done cooking, allow it to cool for a few minutes before handling. Turn the oven to broil and then transfer the squash to a surface where you can scrape the inside and begin stuffing.

Scrape about 3/4 of the inside out onto a dish and then layer the filling inside. Top with the spaghetti squash and press down then add another layer of filling. Sprinkle green onion on top and then finish with shredded cheese.

Broil in the oven for about 5 minutes so that the cheese is melted and bubbly.