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Vegetarian Spaghetti Squash Burrito Bowls (also Vegan and Gluten Free)
Author: Gay Van Beek for Canterbury Cottage Designs
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
To roast the Spaghetti Squash:
  1. 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.
  2. 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.
  3. In another bowl, mix the salsa, avocado (or pre-made avocado), cilantro, chopped garlic and lime juice together. Set aside.
  4. 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.