spaghetti squash burrito bowls

Name: spaghetti squash burrito bowls
Ingredients: 1 medium spaghetti squash (~2 1/2 pounds); 1 tablespoon extra-virgin olive oil; 1 1/4 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; 4 ounces cheddar, pepper jack, or monterey jack cheese, grated (1 cup), divided; 1/2 cup salsa; diced avocado, toasted pepitas, plain Greek yogurt or sour cream, and/or 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! …