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Spaghetti Squash Burrito Bowls
from Cookie + Kate

Name: Spaghetti Squash Burrito Bowls
Prep time: 10M
Cook time: 50M
Total time: 1H
Ingredients: 2 medium spaghetti squash (about 2 pounds each), halved and seeds removed; 2 tablespoons olive oil; Salt and freshly ground black pepper; 2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces; 1 can (15 ounces) black beans, rinsed and drained; 1 red bell pepper, chopped; ⅓ cup chopped green onions, both green and white parts; ⅓ cup chopped fresh cilantro; 2 to 3 tablespoons fresh lime juice, to taste; 1 teaspoon olive oil; ¼ teaspoon salt; ¾ cup mild salsa verde, either homemade or store-bought; 1 ripe avocado, diced; ⅓ cup fresh cilantro (a few stems are ok); 1 tablespoon fresh lime juice; 1 medium garlic clove, roughly chopped; Optional garnishes: chopped fresh cilantro, crumbled feta and/or seasoned toasted pepitas (not shown)

Ingredients

You need 17 Ingredients

Optional garnishes: chopped fresh cilantro, crumbled feta and/or seasoned toasted pepitas (not shown)

1 medium garlic clove, roughly chopped

1 tablespoon fresh lime juice

⅓ cup fresh cilantro (a few stems are ok)

1 ripe avocado, diced

¾ cup mild salsa verde, either homemade or store-bought

¼ teaspoon salt

1 teaspoon olive oil

2 to 3 tablespoons fresh lime juice, to taste

⅓ cup chopped fresh cilantro

⅓ cup chopped green onions, both green and white parts

1 red bell pepper, chopped

1 can (15 ounces) black beans, rinsed and drained

2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces

Salt and freshly ground black pepper

2 tablespoons olive oil

2 medium spaghetti squash (about 2 pounds each), halved and seeds removed

Steps

Showing 2 out of 4 Steps

Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil and salt. Toss to combine and set aside to marinate.
To roast the spaghetti squash: Preheat the oven to 400 degrees Fahrenheit. Place the halved spaghetti squash on a large baking sheet lined with parchment paper and drizzle with 2 tablespoons olive oil. Rub the olive oil all over each of the halves, adding more if necessary. Sprinkle the insides of the squash with freshly ground black pepper and salt. Turn them over so the insides are facing down and roast for 40 to 60 minutes, until the flesh is easily pierced through with a fork.

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