healthy Chipotle burrito alternative – spaghetti squash recipe Vegetarian

Faux-Chipotle Spaghetti Squash and Tofu


Faux-Chipotle Spaghetti Squash And Tofu

Yes, "that" Chipotle--the guilty-pleasure burrito joint with the killer cilantro and lime rice. Skip the massive burrito and the guilt and the indigestion that follows a visit to Chipotle and make this buttery citrus treat. It’s perfect as a side dish to spicy pan-fried tofu steaks or a protein of your choice.


3 cups cooked and shredded spaghetti squash  

4 tablespoons fresh lime juice (from 2 limes)

3 tablespoons butter

1 teaspoon salt

¼ cup chopped cilantro

For the tofu

1 16 ounce package of firm tofu

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon salt

3 tablespoons olive oil


  1. Heat a skillet over medium-high heat. As soon as it’s hot, add the butter. Let it cook for 30 seconds (it should almost melt completely).
  2. Add the spaghetti squash. Cook for 2 minutes in the butter, then add the lime, salt and cilantro.
  3. Toss to combine and remove from the pan to serve.
  4. Drain the tofu and dry with a paper towel. Slice the brick in half lengthwise and then into ½-inch thick steaks so you end up with 16 square pieces.
  5. Combine the cumin, chili powder and salt together in a shallow bowl or plate.
  6. Heat the oil over medium-high heat and dredge the tofu through the spice mixture, once on each side before frying in the pan. Cook for 2-3 minutes on each side, drain on a paper towel and serve immediately.

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