Big Bad Spaghetti Squash Burrito Bowls
Ingredients
- Roasted spaghetti squash:
- 2 medium spaghetti squash about 2 pounds each, halved and seeds removed
- Freshly ground black pepper
- Cumin
- Chili powder
- Cabbage Slaw:
- 3 cups shredded cabbage
- 1 ½ cups or 1 can 15 ounces black beans, rinsed and drained
- 1 red orange, or yellow bell pepper
- 3 green onions chopped, (use both green and white parts)
- Fresh lime juice – about 2-3 limes or to taste
- 1 cup frozen corn kernels thawed
- 1 jalapeno – seeded – adjust to spiciness desired
- Fresh black pepper
- Salsa:
- 4-5 ripe tomatoes or 1 pint cherry tomatoes
- 1/4 cup purple onion chopped
- 1 garlic clove roughly chopped
- 1/4 cup fresh cilantro
- Fresh black pepper
- Guacamole:
- 2 ripe avocados flesh scooped out, and mashed with fork to desired consistency
- Fresh black pepper
- Squeeze of lime about ½ lime to taste
- Pinch of cumin
- 2 TBSPs salsa
- *Optional: Pico de gallo
- 4 tomatoes diced
- 3 tablespoons onion diced
- 1 garlic clove diced
- -Fresh black pepper to taste
- *Optional: 1 mango or 1 peach diced
- *1-2 jalapeno seeded, diced per taste
- Optional toppings: Fresh cilantro chopped green onions, lime wedges
Instructions
- To roast the spaghetti squash: Preheat the oven to 400° F. Place the halves of spaghetti squash on a large baking sheet lined with parchment paper. Sprinkle the insides of the squash with cumin, chili pepper, and freshly ground black pepper. Turn them over so the insides are facing down and roast for about 50 minutes, until soft (easily pierced with a fork).
- Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, and toss to combine.
- Salsa: Can buy salsa or make your own. If buying, try to get fresh and low sodium. If making, add tomatoes and rest of salsa ingredients to food processor and gently process. Alternatively, can chop and serve as pico de gallo.
- Guacamole: can make or buy at the store. If making, mash avocado with a fork. Add rest of ingredients and mix to combine.
- 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 dollop of guacamole. Finish the big bad bowls with another sprinkle of freshly ground black pepper and some extra chopped cilantro, green onion, and lime wedge.
- Enjoy!