Spaghetti Squash Burrito Bowls

Name: Spaghetti Squash Burrito Bowls (Vegan)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 medium spaghetti squash (about 2 pounds each), halved and seeds removed; 2 tablespoons olive oil; Salt and freshly ground black pepper; 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; 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)

Spaghetti Squash Burrito Bowls are a light, veggie-forward take on Mexican burrito bowls that swap rice for roasted squash strands. They're naturally vegan, gluten-free, and come together in one sheet pan.

🌍Mexican 🥗Vegan 🥗Vegetarian 🥗Gluten-Free

Total

1h

Servings

4

Difficulty

Medium

Est. Cost

$31–$51

Recipe Source

View original recipe

From Cookie And Kate · by Cookie and Kate

Ingredients

2 medium spaghetti squash (about 2 pounds each), halved and seeds removed
2 tablespoons olive oil
Salt and freshly ground black pepper
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
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)optional

17 Ingredients

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Instructions

1
To roast the spaghetti squash: Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy clean-up. On the baking sheet, drizzle the halved spaghetti squash with olive oil. Rub the olive oil all over each of the halves, adding more if necessary.
2
Sprinkle the insides of the squash with freshly ground black pepper and salt. Turn them over so the insides are facing down. Roast for 40 to 60 minutes, until the flesh is easily pierced through with a fork.
3
Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil and salt. Toss to combine and set aside to marinate.
4
To make the salsa verde: In the bowl of a blender or food processor, combine the avocado, salsa verde, cilantro, lime juice and garlic. Blend until smooth, pausing to scrape down the sides as necessary.
5
To assemble, first use a fork to separate and fluff up the flesh of the spaghetti squash. Then divide the slaw into each of the spaghetti squash “bowls,” and add a big dollop of avocado salsa verde. Finish the bowls with another sprinkle of pepper, cilantro and optional crumbled feta or pepitas.

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Tips & Notes

Pro tips

Roast squash cut-side down on a lined baking sheet for even cooking and to prevent sticking; a fork should easily shred the cooled flesh.
Chop vegetables into consistent 2-inch pieces so they layer evenly in the bowl and are easy to eat with each bite.
Don't dress the raw cabbage until just before serving—it releases water that can make the bowl soggy.
Warm the black beans gently in a skillet with a pinch of cumin or chili powder for deeper flavor.