Spaghetti Squash Burrito Bowls

Nutritional Highlights

Spaghetti squash is a very filling, low carbohydrate vegetable to incorporate into any bowl

Cabbage is a great source of vitamin A, iron, and riboflavin

Servings: 4

Preheat oven to 400F.
On a parchment-lined baking sheet, drizzle the insides of spaghetti squash with olive oil and rub in. Sprinkle with salt and pepper to taste and turn them over so insides are facing down.
Roast for 40-60 minutes, until the flesh is easily pierced through with a fork.
In a medium mixing bowl, combine the cabbage, beans, bell pepper, green onion, cilantro, lime juice, and olive oil. Toss to combine and set side to marinate.
Use a fork to separate and fluff up the flesh of the spaghetti squash.
Using the spaghetti squash as a bowl, divide the cabbage mixture into each of the halves. Top each "bowl" with 2 Tbsp of Guacamole Sauce and desired optional toppings.

2 medium seeded and halved spaghetti squash

2 Tbsp olive oil

Kosher salt and black pepper to taste

2 c thinly sliced and chopped purple cabbage

1 (15 oz) can rinsed and drained black beans

1 chopped bell pepper

1/3 c chopped green onions

1/3 c fresh cilantro

2-3 Tbsp fresh lime juice

1 tsp olive oil

Optional toppings: fresh chopped cilantro, cotija cheese, toasted pepitas, avocado