Spaghetti Squash Burrito Bowls

• 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
• 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 and/or crumbled feta

Preparation

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