Dreamy Dinner

Spaghetti Squash Burrito Bowls

This spaghetti squash burrito bowl is easy to make and is packed with nutrients. These beautiful bowls are vegan and gluten free, but above all, delicious. 

Spaghetti Squash Burrito Bowls

Ingredients

Roasted spaghetti squash

  • 2 medium spaghetti squash (about 2 pounds each), halved and seeds removed
  • 2 Tbsp olive oil
  • salt and pepper

Cabbage and black bean slaw

  • 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
  • 1/3 cup chopped green onions, both green and white parts
  • 1/3 cup chopped fresh cilantro
  • 2 to 3 Tbsp fresh lime juice, to taste
  • 1 tsp olive oil
  • 1/4 tsp salt

Avocado salsa verde

  • 3/4 cup mild salsa verde, either homemade or store-bought
  • 1 ripe avocado, diced
  • 1/3 cup fresh cilantro (a few stems are ok)
  • 1 Tbsp fresh lime juice
  • 1 medium garlic clove, roughly chopped
  • optional garnishes: chopped fresh cilantro, seasoned toasted pipits (not shown)

directions

  1. To roast the spaghetti squash: Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy clean-up. On the baking sheet, drizzle the halved spaghetti squash with olive oil. Rub the olive oil all over each of the halves, adding more if necessary.
  2. Sprinkle the insides of the squash with freshly ground black pepper and salt. Turn them over so the insides are facing down. Roast for 40-60 minutes, until the flesh is easily pierced through with a fork.
  3. 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.
  4. To make the salsa verde: In the bowl of a blender or food processor, combine the avocado, salsa verde, cilantro, lime juice and garlic.Blend until smooth, pausing to scrape down the sides as necessary.
  5. To assemble, first use a fork to separate and fluff the flesh of the spaghetti squash. Then divide the slaw into each of the spaghetti squash “bowls,” and add a big dollop of avocado salsa verde. Finish the bowls with another sprinkle of pepper, cilantro, and optional pepitas.

Did you make this recipe?

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