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Dr. Dave's Favorite Spaghetti Squash Burrito Bowl

This gluten free and vegetarian spaghetti squash burrito bowl recipe is easy to make and so good for you, too! The whole family will love these!
Prep Time10 mins
Cook Time50 mins
Course: Main Course
Servings: 4 people


Roasted Spaghetti Squash

  • 2 Medium spaghetti squash about 2 pounds each, halved and seeds removed.
  • 2 tbsp olive oil
  • salt and pepper

Cabbage and Black Bean Slaw

  • 2 cups purple cabbage thinly sliced and roughly chopped into 2-inch long pieces
  • 1 can black beans rinsed and drained
  • 1 red bell pepper chopped
  • 1/3 cup chopped green onions both green and white parts
  • 1/3 cup chopped fresh cilantro
  • 2 tbsp fresh lime juice
  • 1 tsp olive oil
  • 1/4 tsp salt

Avocado Salsa Verde

  • 3/4 cup mild salsa verde
  • 1 ripe avocado diced
  • 1/4 cup fresh cilantro
  • 1 tbsp fresh lime juice
  • 1 medium garlic clove roughly chopped


  • To roast the spaghetti squash: Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy clean-up. 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.
  • Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil and salt. Toss to combine and set aside to marinate.
  • To make the salsa verde: In the bowl of a blender or food processor, combine the avocado, salsa verde, cilantro, lime juice and garlic. Blend until smooth, pausing to scrape down the sides as necessary.
  • To assemble, first use a fork to separate and fluff up the flesh of the spaghetti squash. Then divide the slaw into each of the spaghetti squash “bowls,” and add a big dollop of avocado salsa verde. Finish the bowls with another sprinkle of pepper, cilantro and optional crumbled feta or pepitas.