Spaghetti Squash Burrito Bowls

Male alive! Monday snuck up on me after a weekend away. (Park City, Utah have you been? It’s my brand-new preferred mountain town.) No quantity of black coffee or dark chocolate peanut butter cups have actually handled to wake me up from my post-trip fog, however I have this completely legendary burrito bowl dish for you. Let’s get to it.

spaghetti squash burrito bowl ingredients

Essentially, all you do is roast some spaghetti squash up until it hurts and caramelized on the edges. While the squash remains in the oven, you’ll have a lot of time to toss together a basic, vibrant red cabbage slaw. It has great deals of lime and some black beans for protein. Then, mix up some salsa verde with avocado for a velvety sauce that finishes the meal.

These bowls are so basic and insane scrumptious that I nearly conserved them for my cookbook, however I simply could not wait. Make them for supper tonight?

how to make spaghetti squash burrito bowls

Roasted spaghetti squash

spaghetti squash burrito bowls

Products utilized in this dish.

Vitamix Mixer (c/o)
Wusthof 7-Inch Santoku Knife
▸ For more of my preferred cooking tools, store my cooking area basics!

low-carb spaghetti squash burrito bowls

Spaghetti Squash Burrito Bowls

  • Author: Cookie and Kate
  • Preparation Time: 10 minutes
  • Prepare Time: 50 minutes
  • Overall Time: 1 hour
  • Yield: 4 portions 1 x
  • Classification: Meal
  • Food: Mexican

4.9 from 113 evaluations

This spaghetti squash burrito bowl dish is simple to make therefore great for you, too! These gorgeous vegetarian burrito bowls are likewise vegan and gluten complimentary, however above all, scrumptious. Dish yields 4 burrito bowls.

Components

Roasted spaghetti squash

  • 2 medium spaghetti squash (about 2 pounds each), cut in half and seeds eliminated
  • 2 tablespoons olive oil
  • Salt and newly ground black pepper

Cabbage and black bean slaw

  • 2 cups purple cabbage, very finely sliced and approximately sliced into 2 inch long pieces
  • 1 can (15 ounces) black beans, rinsed and drained pipes
  • 1 red bell pepper, sliced
  • 1/3 cup sliced green onions, both green and white parts
  • 1/3 cup sliced fresh cilantro
  • 2 to 3 tablespoons fresh lime juice, to taste
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt

Avocado salsa verde

  • 3/4 cup moderate salsa verde, either homemade or store-bought
  • 1 ripe avocado, diced
  • 1/3 cup fresh cilantro (a couple of stems are okay)
  • 1 tablespoon fresh lime juice
  • 1 medium garlic clove, approximately sliced
  • Optional garnishes: sliced fresh cilantro, collapsed feta and/or experienced toasted pepitas (disappointed)

Directions

  1. To roast the spaghetti squash: Pre-heat the oven to 400 degrees Fahrenheit and line a big baking sheet with parchment paper for simple clean-up. On the baking sheet, sprinkle the halved spaghetti squash with olive oil. Rub the olive oil all over each of the halves, including more if essential.
  2. Sprinkle the within the squash with newly ground black pepper and salt. Turn them over so the withins are dealing with down. Roast for 40 to 60 minutes, up until the flesh is quickly pierced through with a fork.
  3. On the other hand, to put together the slaw: In a medium blending bowl, integrate the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil and salt. Toss to integrate and reserve to marinade.
  4. To make the salsa verde: In the bowl of a mixer or food mill, integrate the avocado, salsa verde, cilantro, lime juice and garlic. Mix up until smooth, stopping briefly to scrape down the sides as essential.
  5. To put together, initially utilize 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 include a huge dollop of avocado salsa verde. Complete the bowls with another spray of pepper, cilantro and optional collapsed feta or pepitas.

Notes

Serving tips: I believe these bowls would go terrific with my preferred green salad.
Storage tips: Shop burrito bowls, covered, for approximately 3 days. There must suffice lime in the avocado salsa verde to keep it from oxidizing, however if you wish to make certain, shop it independently in a little bowl with cling wrap pushed versus the surface area.

▸ Nutrition Info

The info revealed is a price quote supplied by an online nutrition calculator. It ought to not be thought about a replacement for an expert nutritional expert’s suggestions. See our complete nutrition disclosure here.

Check Out Complete Short Article https://cookieandkate.com/spaghetti-squash-burrito-bowl-recipe/ .

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