Recipe courtesy of Melissa Gaman for Food Network Kitchen

Shrimp Burrito Bowl with Spaghetti Squash

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
Spaghetti squash is often thought of as a noodle substitute, but why not use it as a rice substitute too? Microwaving the squash for this dish will get it done in about 1/3 of the time it takes in the oven. Properly cooked squash will still have a little texture and bite, and is an earthy, neutral base for the bold flavors in this recipe.



  1. Halve the spaghetti squash lengthwise and remove the seeds. Put the squash in a microwave-safe bowl with 2 tablespoons water. Cover with plastic wrap and poke a hole in the plastic to vent the steam. Microwave until just tender, about 15 minutes. Carefully uncover and let cool slightly. Scrape into strands with a fork and season with salt and pepper.
  2. Meanwhile, toss the shrimp with the lime zest, chile powder and a pinch each of salt and pepper; set aside. Thinly slice the bell peppers, discarding the seeds. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the peppers, season with salt and cook, stirring, until lightly browned and crisp-tender, about 5 minutes. Add the cilantro stems and corn and cook until hot, 1 more minute. Push to one side of the skillet. Add the remaining 1 tablespoon olive oil to the other side, then add the shrimp and cook until lightly browned and mostly cooked through, about 3 minutes. Stir into the pepper mixture until the shrimp are cooked through, about 1 more minute.
  3. Stir the sour cream and lime juice together; season with salt. Divide the squash among bowls and top with the shrimp mixture. Top with the salsa, lime sour cream, guacamole and cilantro leaves.