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Spaghetti Squash Burrito Bowls

Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dinner, Main Course
Cuisine: American
Keyword: spaghetti squash bowls
Servings: 4

Ingredients

  • 2 spaghetti squash halved and seeds removed
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • 2 cups purple cabbage shredded
  • 1 15 oz can 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 tbsp fresh lime juice to taste
  • 1 tsp olive oil
  • ¼ tsp salt
  • ⅓ cup fresh cilantro a few stems are ok
  • 1 tbsp fresh lime juice
  • 1 medium garlic clove roughly chopped
  • 1 avocado peeled, pitted and sliced

Instructions

  • Preheat the oven to 400 degrees and line a baking sheet with a silicone mat. Season the squash with salt and pepper, roast for 40 to 60 minutes, until soft. Using a fork, separate the strands of the spaghetti squash flesh.
  • 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 assemble, divide the spaghetti squash between bowls, top with the cabbage mixture. Sprinkle with cilantro and finish with avocado slices.
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