(MEATLESS MONDAYS/VEGAN RECIPES) No doubt, spaghetti squash is one of the most delicious and versatile ingredients of the winter season. This Meat-Free Monday, give these these spaghetti squash burrito bowls a try–they’re vegan, gluten-free, and above all, delicious!

Just roast some spaghetti squash until it’s tender and caramelized on the edges, and while the squash is in the oven, toss together a simple, colorful red cabbage slaw with lots of lime and some black beans for protein.

Then, blend together some salsa verde with avocado for a creamy finishing sauce, and there you have it! As always, happy eating! — Global Animal

Spaghetti Squash Burrito Bowls. Photo Credit: Cookie and Kate

Spaghetti Squash Burrito Bowls

Yield: 4 servings

Ingredients:

Roasted spaghetti squash

  • 2 medium spaghetti squash (about 2 pounds each), halved and seeds removed
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper

Cabbage and black bean slaw

  • 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
  • ¼ teaspoon salt

Avocado salsa verde

  • ¾ 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 seasoned toasted pepitas (not shown)

Directions:

  1. To roast the spaghetti squash: Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy clean-up. On the baking sheet, drizzle the halved spaghetti squash with olive oil. Rub the olive oil all over each of the halves, adding more if necessary.
  2. Sprinkle the insides of the squash with freshly ground black pepper and salt. Turn them over so the insides are facing down. Roast for 40 to 60 minutes, until the flesh is easily pierced through with a fork.
  3. 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. Toss to combine and set aside to marinate.
  4. To make the salsa verde: In the bowl of a blender or food processor, combine the avocado, salsa verde, cilantro, lime juice and garlic. Blend until smooth, pausing to scrape down the sides as necessary.
  5. To assemble, first use a fork to separate and fluff up the flesh of the spaghetti squash. Then divide the slaw into each of the spaghetti squash “bowls,” and add a big dollop of avocado salsa verde. Finish the bowls with another sprinkle of pepper, cilantro and optional crumbled feta or pepitas.

Recipe Courtesy of Cookie and Kate

More Cookie and Kate: https://cookieandkate.com/2015/spaghetti-squash-burrito-bowl-recipe/

Learn more about the Meat-Free Mondays Challenge!

See more Meat-Free Monday recipes, here!

SHARE YOUR THOUGHTS:

SHARE