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Spaghetti Squash Burrito Bowls

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Ingredients
  

  • Ingredients:
  • 2 in spaghetti squash cuthalf
  • 1 bell pepper
  • 1 cup frozen corn kernels
  • 2-3 scallions
  • 1 Vidallia onion sliced
  • 1 can of black beans rinsed and drained you could also use white Romano beans
  • 1/2-1 cup of chopped cilantro
  • 1 cup of shredded mild cheese (cheddar Monterey Jack)
  • 1 cup of salsa
  • 2-3 tablespoons of oil (olive avocado, sunflower or corn)
  • 1 teaspoon of chili powder
  • 1 teaspoon of cumin
  • 1 teaspoon of smoked paprika
  • 1/2 teaspoon – 1of salt
  • 1 ripe avocado sliced
  • Optional Seasonings
  • Smoked Chipotle Peppers
  • Jalapeno Peppers
  • Liquid Smoke
  • One package of your favourite taco seasoning.

Instructions
 

  • Directions:
  • Preheat oven to 375 degrees. Remove the seeds and gunk from the squash and lace Squash on a cookie sheet lined with parchment paper or lined with foil shiny side down. If using foil, brush lightly with oil and place the squash on top. Bake for 45 minutes.
  • While the squash is baking, assemble and prepare your ingredients.
  • Slice pepper and onions and set aside. Combine your spices (or use a packet of your favourite taco seasoning) and set aside.
  • Grate your cheese, slice your avocado, slice your scallions and wash and chop your cilantro and get your salsa out.
  • Take a large skillet and add enough oil to cover the bottom. Add your spice. Simmer for a few minutes on low. It should start to smell really great. Add your onions and your peppers. Sautée for about 10 minutes and set aside.
  • Remove the squash from the oven. Take a fork and poke it. The fork should easily go into the squash without much resistance.
  • Using oven mitts. Take the fork and scrape at the squash. Little spagetti-like strands should form. Place them in a bowl.
  • Now you are ready to assemble your burrito bowls. Layer squash, onions and peppers, corn, salsa and beans in your squash bowl. Top with shredded cheese or vegan cheese.
  • Turn on the broiler. Broil for about 5 minutes until the cheese is melted and bubbling. Top with avocado, cilantro and scallions.
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