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Spaghetti Squash Burrito Bowls

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Let us take a moment and bask in the glory that is Cookie and Kate. It is one of our favorite recipe sites on the internet. Their art is always vivid and their recipes are delicious. Track their site, make the recipes, and you could eat healthy without even trying.

Today’s recipe celebrates the autumn goodness by turning squash into a hearty bowl for Burrito Goodness. Timing the produce, however, requires Goldilocks greatness. Tackle this recipe too early in the season and the squash won’t taste quite right, too late and the avo suffers (related: how to check if an avocado is ripe?). If you can split the difference, your entire family will thank you.

Without further ado, here’s the recipe.


Roasted Spaghetti Squash

  • 2 medium spaghetti squash (about 2 pounds each), halved and seeds removed
  • 1 tsp. olive oil
  • 1/4 tsp. salt

Cabbage and Black Bean Slaw

  • Cabbage and black bean slaw
  • 2 c 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 c chopped green onions, both green and white parts
  • 1/3 c chopped fresh cilantro
  • 1/4 c fresh lime juice, to taste
  • 1 tsp. olive oil
  • 1/4 tsp. salt

Avocado Salsa Verde

  • 3/4 c mild salsa verde, either homemade or store-bought
  • 1 ripe avocado, diced
  • 1/3 c fresh cilantro (a few stems are ok)
  • 1 tbsp. 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

  1. Place the halved spaghetti squash on a large baking sheet lined with parchment paper and drizzle with 2 tablespoons olive oil.
  2. Rub the olive oil all over each of the halves, adding more if necessary.
  3. Sprinkle the insides of the squash with freshly ground black pepper and salt.
  4. Turn them over so the insides are facing down and roast for 40 to 60 minutes, until the flesh is easily pierced through with a fork.

Cabbage and Black Bean Slaw

  1. 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.
  2. Toss to combine and set aside to marinate.

Salsa Verde

  1. In the bowl of a blender or food processor, combine the avocado, salsa verde, cilantro, lime juice and garlic.
  2. Blend until smooth, pausing to scrape down the sides as necessary.


  1. To assemble, first use a fork to separate and fluff up the flesh of the spaghetti squash.
  2. Then divide the slaw into each of the spaghetti squash \"bowls,\" and add a big dollop of avocado salsa verde.
  3. Finish the bowls with another sprinkle of freshly ground black pepper and some extra chopped cilantro (as shown here) and optional crumbled feta or pepitas.