Recipe: Spaghetti Squash Burrito Bowls

Winter squash is now in season! This is a very satisfying meal you can make and store for later, or pack for lunch. What is it about food in a squash bowl that makes us so happy??

Vegetarian, Vegan, Paleo & Whole30 compliant

Makes: 4 bowls

Prep time: 25 | Cook time: 50 | Total time: 1hr 15 min

INGREDIENTS:

• 2 medium spaghetti squash

• 1 Tbsp avocado, olive, or coconut oil

• 1 lb chicken, cooked & diced OR substitute 1 can of black beans, drained/rinsed

• 1 (16 oz) jar of salsa

• 2 Tbsp avocado, olive, or coconut oil

• 1 bell pepper, diced

• 1 red onion, sliced

• 1 cup fresh cilantro, chopped finely

• 1 tsp cumin

• salt & pepper to taste Optional:

• 2 jalapenos, cored and sliced (optional)

• 6 green onions, sliced (optional)

DIRECTIONS:

1. Bake the spaghetti squash:

• Preheat oven to 375* F.

• Cut the squash in half, removing stem & seeds (careful - use a small knife to score, then a big knife to finish the job. You'll enjoy this recipe more without a trip to the ER.)

• Place face-down in a glass dish with 1-in of water & bake 35 minutes

1. While the squash is roasting, prepare filling:

• Saute the red onion for a few minutes, then add peppers and jalepeno.

• Season with salt/pepper + cumin, then cook to desired softness, about 7-10 minutes.

• Place in a separate bowl.

1. Scrape about 3/4 of the squash into a dish.

2. Layer the filling inside - chicken, then pepper/onion, salsa, and cilantro.

3. Add a layer of spaghetti squash back on top, then add another layer of filling. Sprinkle green onion on top.

4. Bake to warm through if needed.

5. Top with a big scoop of guacamole or sliced avocado* and DIG IN!!

*The original recipe calls for cheese.