Spaghetti Squash Burrito Bowls

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This recipe celebrates the produce of fall by turning spaghetti squash into a hearty bowl of burrito goodness. The key to the success of this recipe is cooking the spaghetti squash just right. If you cook it too long then it becomes mushy, and if you don’t cook it long enough then it is rough and fibrous. The perfect cooking time is about 20-25 minutes at 400º F, depending on the size of the squash.

Spaghetti Squash Burrito Bowls
  • Prep Time:15m
  • Cook Time:25m
  • Total Time:40m


For the Spaghetti Squash

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

For the Cabbage and Black Bean Slaw

  • 2 c purple cabbage, thinly sliced
  • 1 (15 oz can) black beans, rinsed and drained
  • 1 red bell pepper, chopped
  • 1/3 c green onions, chopped
  • 1/3 c fresh cilantro, chopped
  • 1/4 c fresh lime juice
  • 1 tsp. olive oil
  • 1/4 tsp. sea salt

For the Avocado Salsa Verde

  • 3/4 c store bought salsa verde
  • 1 ripe avocado, diced
  • 1/3 c fresh cilantro, chopped
  • 1 tbsp. fresh lime juice
  • 1 garlic clove, minced


For the Spaghetti Squash

  1. Preheat your oven to 400º F. Place the halved spaghetti squash on a large baking sheet lined with parchment paper and drizzle with 2 tablespoons olive oil.
  2. Season with sea salt and pepper and rub the olive oil and spices all over each of the halves.
  3. Place the halves cut-side down and bake in the oven for 20-25 minutes. Check on them about 20 minutes. If they are easily pierced with a fork then they are ready and you can remove them from the oven.

For the Cabbage and Black Bean Slaw

  1. While the squash is cooking, you can make the slaw. In a medium mixing bowl, combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil and sea salt.
  2. Toss to combine and set aside to allow the flavors to intensify.

For the Avocado Salsa Verde

  1. Add all of the ingredients to a blender or food processor and blend until smooth, pausing to scrape down the sides as necessary to ensure that everything gets blended.
  2. Pour the salsa into a bowl and set aside.


  1. First off, use a fork to separate and the flesh of the spaghetti squash from the sides. It should look like noodles.
  2. Each half of the spaghetti squash will serve as the bowl. 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. Enjoy.