Spaghetti Squash Burrito Bowls
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Cookie and Kate · by Cookie and Kate★ 4.9

Spaghetti Squash Burrito Bowls

NUTRITION · PER SERVING60M COOK
CAL 23%·PRO 26%
CARBS 67G58% OF CAL
18G FIBER30G OTHER18G TOTAL SUGAR
FAT 20G39% OF CAL
3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vegetarian burrito bowls with spaghetti squash, black beans, fresh vegetables, salsa, and avocado. They're light, colorful, and satisfy without meat or gluten.

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Nutrition & ingredients

Ingredients

serves 4
  • 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
  • 1/4 teaspoon salt
  • 3/4 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 toasted pepitas (not shown)
PREP
10M
SODIUM
1169MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.