Name: Spaghetti Squash Burrito Bowls
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
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; 1/3 cup chopped green onions, both green and white parts; 1/3 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; 1/3 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)