Towards the end of the summer, I decided to join a couple of friends at what would be our first in-person lunch since the pandemic began. We agreed on Geronimo, a place I had never been to before that had ample outdoor seating and an authentic Southwestern menu. By the look of the now empty bar, I imagined that this place was probably packed before the pandemic. I could definitely see myself relaxing with a drink at the bar or very happily parked in front of one of the fireplaces, yacking my head off and having a good time.

My friend ordered the Spaghetti Squash Burrito Bowl. When her order came, I was instantaneously impressed by the genius of this edible bowl. When she asked me if I wanted a taste, I declined, mainly because the wheels in my head started spinning with fun thoughts of creating a spaghetti squash bowl of my own and I didn’t want to be influenced by these particular flavors. I thought about it for a while before attempting to develop a recipe. I wanted the bowl to be very flexible, especially during this time when we’re all trying to use up whatever we have to avoid food waste while still trying to eat delicious and healthy. I figured that it would be reasonable to require a few must-have ingredients to define the bowl; the spaghetti squash, of course, a can of favorite beans, and cheese.

To date, I’ve tested over twelve versions using friends and family as tasters. I was convinced that the bowl would be consistently delicious every time if a few staple ingredients were unchanged and all the others varied. I’m happy to say that I was right! What I came up with is essentially a “create your own” grain bowl, allowing you to mix and match whatever you have on hand and ultimately end up with a fabulous brunch, lunch, or dinner.

Here are some process shots showing the recipe coming together.

Email me for this recipe.

Questions? I’m always here with answers.

–Chef Diana