Spaghetti Squash Burrito Bowl

cookieandkate.com

Tatia Veltkamp

subheading: Roasted spaghetti squash:

2 medium spaghetti squash (about 2 pounds each), halved and seeds removed

2 tablespoons olive oil

Salt and freshly ground black pepper

subheading: Cabbage and black bean slaw:

2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces

1 can (15 ounces) black beans, rinsed and drained

1 red bell pepper, chopped

⅓ cup chopped green onions, both green and white parts

⅓ cup chopped fresh cilantro

2 to 3 tablespoons fresh lime juice, to taste

1 teaspoon olive oil

¼ teaspoon salt

subheading: Avocado salsa verde:

¾ cup mild salsa verde, either homemade or store-bought

1 ripe avocado, diced

⅓ cup fresh cilantro (a few stems are ok)

1 tablespoon fresh lime juice

1 medium garlic clove, roughly chopped

Optional garnishes: chopped fresh cilantro, crumbled feta and/or seasoned toasted pepitas (not shown)

Directions at cookieandkate.com

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