Our cookbook, Love Real Food, chicken burrito bowl recipe here! This spaghetti squash burrito bowl recipe is easy to make and so good for you, too! Monday snuck up on me after a weekend away. It’s my new favorite mountain town.
No amount of black coffee or dark chocolate peanut butter cups have managed to wake me up from my post-trip fog, but I have this totally epic burrito bowl recipe for you. Basically, all you do is roast some spaghetti squash until it’s tender and caramelized on the edges. While the squash is in the oven, you’ll have plenty of time to toss together a simple, colorful red cabbage slaw. It has lots of lime and some black beans for protein. Then, blend up some salsa verde with avocado for a creamy sauce that completes the dish. These bowls are so simple and crazy delicious that I almost saved them for my cookbook, but I just couldn’t wait. These beautiful spaghetti squash burrito bowls are super healthy and bursting with fresh flavors!
For more of my favorite cooking tools, shop my kitchen essentials! These beautiful vegetarian burrito bowls are also vegan and gluten free, but above all, delicious. 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. 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.
