spaghetti squash burrito bowls

Name: spaghetti squash burrito bowls
Ingredients: 1 medium spaghetti squash ( (about 2½ pounds)); 1 tablespoon extra virgin olive oil; 1¼ teaspoons kosher salt, (divided); Freshly ground black pepper; 1 (15- ounce) can black beans, (drained and rinsed); 1 cup 2% or full-fat small-curd cottage cheese; 1/4 cup chopped fresh cilantro leaves, (plus more for serving); 3/4 teaspoon chili powder; 3/4 teaspoon ground cumin; hot sauce, (to taste); 4 ounces cheddar, pepper jack, or monterey jack cheese, grated (1 cup), divided; 1/2 cup salsa; diced avocado, (for serving); toasted pepitas, (for serving); plain Greek yogurt or sour cream, (for serving); lime wedges, (for serving)

featuring a creamy, cheesy black bean filling

fork going into spaghetti squash burrito bowl

These spaghetti squash burrito bowls are a weeknight delight. I borrowed the slicing technique from my stuffed spaghetti squash rings, which makes for a shorter cook time and longer strands. Then, I replaced the lasagna-inspired filling with the best burrito bowl fixings, including black beans, grated cheddar, avocado, and toasted pepitas. I even snuck some cottage cheese in there for extra creaminess and protein. I hope you love them as much as I do! …