Spaghetti Squash Burrito Bowls

Ingredients (17)

• 2 medium spaghetti squash (about 2 pounds each), halved and seeds removed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 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
• 1/3 cup chopped green onions, both green and white parts
• 1/3 cup chopped fresh cilantro
• 2 to 3 tablespoons fresh lime juice, to taste
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 3/4 cup mild salsa verde, either homemade or store-bought
• 1 ripe avocado, diced
• 1/3 cup fresh cilantro (a few stems are ok)
• 1 tablespoon fresh lime juice
• 1 medium garlic clove, roughly chopped
• Optional garnishes: chopped fresh cilantro, crumbled feta and/or seasoned toasted pepitas (not shown)