Everyone loves a good burrito bowl but let’s face it – they are loaded with fat and even the veggie versions are full of oil. A crispy tortilla shell (not good) topped with lettuce (ok that’s healthy), ground meat (big no-no), salsa (good!), black beans (yum), onions and peppers sauteed in oil (um, no) and TONS of cheese. We can do better.
This newer, healthier version replaces the fried shell with spaghetti squash. After roasting you can top it with prepared salsa, black beans, onions, tomatoes, cabbage, cilantro, lime etc. The refreshing salsa mixture on top of the warmed squash is so deliciously satisfying. It is one of our favorite summer dinners.
Vegetarian Spaghetti Squash Burrito Bowl (also Vegan and Gluten Free)
For the Roasted Squash:
Two medium spaghetti squash, halved and seeded
Pam cooking spray
Salt and pepper
For the Cabbage and Black Bean Slaw:
1cup thinly sliced and chopped cabbage (purple, savoy – any cabbage works)
1 can black beans, rinsed and drained
1 bell pepper, chopped – I always use the orange or yellow peppers for great color
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:
3/4 cup mild salsa
1 ripe avocado (you can also buy the premixed, prepackaged avocado, I
use it and it’s awesome)
2-3 tablespoons chopped fresh cilantro
one garlic clove, chopped
2-3 tablespoons fresh lime juice
Instructions:
To roast the Spaghetti Squash:
Preheat over to 425 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.
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.
Enjoy!
Vegetarian Spaghetti Squash Burrito Bowls (also Vegan and Gluten Free)
Ingredients
For the Roasted Squash:
- Two medium spaghetti squash halved and seeded
- Pam cooking spray
- Salt and pepper
For the Cabbage and Black Bean Slaw:
- 1 cup thinly sliced and chopped cabbage purple, savoy – any cabbage works
- 1 can black beans rinsed and drained
- 1 bell pepper chopped – I always use the orange or yellow peppers for great color
- 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:
- 3/4 cup mild salsa
- 1 ripe avocado (you can also buy the premixed prepackaged avocado, I
- use it and it’s awesome)
- 2-3 tablespoons chopped fresh cilantro
- one garlic clove chopped
- 2-3 tablespoons fresh lime juice
Instructions
Instructions:
To roast the Spaghetti Squash:
-
Preheat over to 425 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.
-
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.
