29 Jul Spaghetti Squash Burrito Bowl
Ingredients: — 1 spaghetti squash
A variety of your fave toppings: — grape tomatoes
— bell pepper
— black beans
— spring onion
— roasted sweet potato (or leftover cooked chicken/ground beef)
— salsa and guacamole
- With a sharp kitchen knife, carefully cut the squash in half lengthwise. Scoop out the seeds from the centre using a spoon, then place both halves face down in a microwave-safe dish. Add about a half inch of water to the dish, then cover with cling film and poke a few holes in the top for steam to escape. Microwave on high for 10-12 minutes until the outer shell and flesh has softened. Remove from the microwave, uncover, flip over the squash halves and allow to cool slightly.
- While the squash is cooking and cooling, you can prep all of your toppings for the bowls. Chop up veggies, round up some leftovers and grab some guacamole and salsa
- When the squash is cool enough to handle, use a fork to fluff the spaghetti strands until you’ve scraped away most of the flesh from the sides of the outer shell.
- Fill the squash half with all your toppings, layering the beans, veggies, salsa and guacamole. Then you’re ready to dig in!