Spaghetti Squash Burrito Bowl
Ingredients
Roasted spaghetti squash
-
2
medium
spaghetti squash
-
2
tablespoons
olive oil
-
to taste
salt
-
to taste
freshly ground black pepper
Cabbage and black bean slaw
-
2
cups
purple cabbage
-
1
can (15 ounces)
black beans
-
1
medium
red bell pepper
-
⅓
cup
green onions
-
⅓
cup
fresh cilantro
-
2 to 3
tablespoons
fresh lime juice
-
1
teaspoon
olive oil
-
¼
teaspoon
salt
Avocado salsa verde
-
¾
cup
mild salsa verde
-
1
ripe
avocado
-
⅓
cup
fresh cilantro
-
1
tablespoon
fresh lime juice
-
1
medium
garlic clove
Optional garnishes
-
to taste
chopped fresh cilantro
-
to taste
crumbled feta
-
to taste
seasoned toasted pepitas
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- Drizzle the halved spaghetti squash with olive oil, season with salt and pepper, and roast for 40 to 60 minutes.
- In a mixing bowl, combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil, and salt to create the slaw.
- Blend the avocado, salsa verde, cilantro, lime juice, and garlic until smooth to make the salsa verde.
- Once the squash is roasted, fluff the flesh with a fork, then fill with the slaw and top with avocado salsa verde.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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