Oh My Burrito Bowl

November 9, 2015

The other day I decided to make a new dish.  I experiment at least twice a week making new healthy dishes and thankfully I am married  to a VERY nice (patient) albeit hungry guy who will eat whatever I cook and not make too much fun of it (or me). {thanks sweetie}

Last Tuesday he came home from work and said “what’s for dinner” to which I replied “Spaghetti Squash Burrito Bowls” whereupon he said ‘Oh” which came out more of “Ew” and he immediately headed over the to bar cart.

Fast forward to a wonderful dinner which we both loved AND had seconds.

This recipe is adapted from my favorite food blogger of all time – COOKIE AND KATE.  She makes amazing vegetarian dishes and her photography is stunning.

Spaghetti squash is one of those healthy foods that takes on the taste of whatever you top it with.  So don’t tell me you don’t like it. Everyone likes Burrito Bowls.

Spaghetti Squash Burrito Bowls

For the Roasted Squash:
Two medium spaghetti squash, halved and seeded
Pam cooking spray
Salt and pepper

For the Cabbage and Black Bean Slaw:
2 cups thinly sliced and chopped cabbage (purple, savoy – any cabbage works)
1 can 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
salt and pepper (optional)

For the Avocado Salsa Verde:
3/4 cup mild salsa verde, either homemade or store-bought
1 ripe avocado (you can also buy the premixed, prepackaged avocado, I
used it and it’s awesome)
2-3 tablespoons chopped fresh cilantro
one garlic clove, chopped
2-3 tablespoons fresh lime juice


To roast the Spaghetti Squash:
Preheat over to 400 degrees.   Line a baking sheet with a Silpat or parchment paper. Spray each spaghetti squash half with Pam and place, open side down, on the baking sheet.  Roast for approximately 40 minutes, until edges are golden and the flesh can easily be pierced with a fork.

{Image love}


{Image love}

Meanwhile, make your slaw.  Combine cabbage, black beans, bell pepper, green onions, cilantro, lime juice and salt and pepper in a large bowl, Toss and set aside.

In another bowl, mix the salsa, avocado (or pre-made avocado), cilantro, chopped garlic and lime juice together.  Set aside.

Remove the squash from the oven.  With a fork, scrape the flesh from the inside of the squash (it will resemble spaghetti).  Leave it in the shell.  Fill the shell with the Cabbage and Black Bean Slaw, then add a large dollop of Avocado Salsa Verde.  Top with any extra cilantro and another spritz of lime juice.


Be prepared to take a bow.


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  • Reply NanaDiana November 9, 2015 at 8:53 pm

    Well, aren't you a clever girl…and a good cook to boot! Love that your hubby will try anything…so will mine. The kids give him whatever they don't want and he eats that, too. lol Looks like a great recipe. I always just do my spaghetti squash in the microwave whole and it is easy that way, too. xo Diana

  • Reply Junkchiccottage November 10, 2015 at 6:23 pm

    Yummy my friend. I love spaghetti squash and this sounds soooo delish. Hope all is well. Have a great week ahead.

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