Spaghetti Squash Burrito Bowl
Spaghetti squash is a very filling, low carbohydrate vegetable that can be used in place of pasta or noodles. Cabbage is a great source of vitamin A, iron, and riboflavin
Ingredients
Ingredients
- 2 small spaghetti squash halved and de-seeded
- Olive oil divided
- Kosher salt and black pepper to taste
- 2 cups thinly sliced purple cabbage
- 1 15 ounce can black beans, drained and rinsed
- 1 red or orange bell pepper chopped
- 1/3 cup chopped green onions
- 1/3 cup chopped fresh cilantro leaves
- 2-3 tablespoons fresh lime juice to taste
- 1 diced avocado
- 1.5 cups of Trader Joe's Salsa Verde or your favorite tomatillo sauce
- 2 tbsp chopped cilantro
- 2 tsp lime juice
Optional Toppings
- fresh cilantro leaves
- cotija cheese
- toasted pepitas
Optional Ingredients
- ground turkey or chicken for added protein
Instructions
- Preheat oven to 400°F. On a parchment-lined baking sheet, drizzle 2 tablespoon olive oil onto the insides of all 4 spaghetti squash halves and rub it in. Sprinkle with salt and pepper and turn them over so insides are facing down.
- Roast until the flesh is easily pierced through with a fork, about 40 to 60 minutes depending on size.
- In a mixing bowl, combine the cabbage, beans, bell pepper, green onion, cilantro, lime juice, and 1 teaspoon olive oil. Set side to marinate.
- Use a fork to separate and fluff up the flesh of the spaghetti squash.
- To make avocado tomatillo sauce, combine avocado, tomatillo sauce, lime juice and cilantro and mix well.
- Using the spaghetti squash as a bowl, divide the cabbage mixture into each of the halves. Top each "bowl" with 2 Tbsp of avocado tomatillo sauce and desired toppings.
Notes
Recipe adapted from Cookie + Kate
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