Spaghetti Squash Burrito Bowls
Dec 07, 2024 12:19 PM
Man alive! Monday snuck up on me after a weekend away. (Park City, Utah—have you been? It’s my new favorite mountain town.) No amount of black coffee or dark chocolate peanut butter cups have managed to wake me up from my post-trip fog, but I created this totally epic burrito bowl recipe for you. Let’s get to it.
Basically, all you do is roast some spaghetti squash until it’s tender and caramelized on the edges. While the squash is in the oven, you’ll have plenty of time to toss together a simple, colorful red cabbage slaw. It has lots of lime and some black beans for protein. Then, blend up some salsa verde with avocado for a creamy sauce that completes the dish.
These bowls are so simple and crazy delicious. Make them for dinner tonight?
Ingredients:
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
- 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
Avocado salsa verde
- 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
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
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