Spaghetti Squash Burrito Bowls

Author: Cookie and Kate Prep Time: 10 mins Cook Time: 50 mins ★★★★★
Total Time: 1 hour Yield: 4 servings 1x Category: Entree Cuisine: Mexican 4.9 from 90 reviews

This spaghetti squash burrito bowl recipe is easy to make and so good for you, too! These beautiful
vegetarian burrito bowls are also vegan and gluten free, but above all, delicious. Recipe yields 4 burrito
bowls.

INGREDIENTS SCALE 1x 2x 3x

Roasted spaghetti squash

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

2 tablespoons olive oil

Salt and freshly ground black 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 tablespoons fresh lime juice, to taste

1 teaspoon olive oil

1/4 teaspoon 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 tablespoon fresh lime juice

1 medium garlic clove, roughly chopped

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

INSTRUCTIONS

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 to 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 up 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 crumbled feta or pepitas.

NOTES

Serving suggestions: I think these bowls would go great with my favorite green salad.

Storage suggestions: Store burrito bowls, covered, for up to 3 days. There should be enough lime in the
avocado salsa verde to keep it from oxidizing, but if you want to be sure, store it separately in a small bowl
with plastic wrap pressed against the surface.

▸ NUTRITION INFORMATION
The information shown is an estimate provided by an online nutrition calculator. It should not be
considered a substitute for a professional nutritionist’s advice.
Nutrition Facts
Serving Size 1 burrito bowl
Serves 4

Amount Per Serving

Calories 301

% Daily Value*

Total Fat 17.3g 22%

Saturated Fat 2.9g

Trans Fat 0g

Polyunsaturated Fat 2.6g

Monounsaturated Fat 10.1g 0%

Cholesterol 0mg 0%

Sodium 682mg 30%

Total Carbohydrate 34.3g 12%

Dietary Fiber 12.9g 46%

Sugars 10.2g

Protein 7.7g 15%

Vitamin A 12% Vitamin C 97%

Calcium 7% Iron 14%
Vitamin D 0% Magnesium 18%
Potassium 19% Zinc 11%
Phosphorus 12% Thiamin (B1) 18%
Riboflavin (B2) 16% Niacin (B3) 21%
Vitamin B6 26% Folic Acid (B9) 27%
Vitamin B12 0% Vitamin E 23%
Vitamin K 52%