Spaghetti Squash Burrito Bowls
Adapted from: Adapted from Cookie and Kate
Ingredients
Ingredients:
- 2 medium spaghetti squash
- 1-2 tsp olive oil
- salt and pepper
- 1 jar salsa verde
- 1 avocado (ripe) diced
Spaghetti Squash Cabbage and Black Bean Slaw Ingredients:
- 2 cups cabbage purple
- 1 15 oz. can black beans
- 1 red bell pepper chopped
- 1/3 cup green onions (white and green parts) chopped
- 1/3 cup fresh cilantro chopped
- 2-3 Tbsp fresh lime juice 1 lime
- 1 tsp olive oil
- ¼ tsp salt
- Optional: Pinch of red pepper flakes or Tbsp of minced jalapeno pepper, de-seeded
Optional Garnishes:
- Chopped fresh cilantro
- Crumbled feta cheese
- Toasted pepitas
Instructions
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper for easy clean-up
- Cut the spaghetti squash in half lengthwise
- Rub olive oil all over the squash halves
- Sprinkle the insides of the squash with salt and pepper
- Place them face down on the baking sheet
- Roast for 40 -60 minutes until the flesh is easily pierced with a fork
- Meanwhile, assemble the slaw
- In a 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 assemble, use a fork to separate and fluff up the flesh of the spaghetti squash. It will look like spaghetti.
- Divide the cabbage slaw into each squash “bowl” and add ¼ cup salsa verde and the diced avocado on top.
- Finish to bowls with cilantro and the optional feta cheese and pepitas.
Video
Notes
**Notes:
Bowls can be stored, covered up to 3 days in the refrigerator.
Nutrition:
Calories: 357kcal | Carbohydrates: 49g | Protein: 13g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 638mg | Potassium: 1137mg | Fiber: 19g | Sugar:10g | Vitamin A: 38%| Vitamin C: 159%|Calcium: 138mg | Iron: 4mg
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