Spaghetti Squash Burrito Bowls

Preparation time: 25 minutes

Cook time: 40 minutes

Total time: 1 hour

Yield: 2-4 Servings

Ingredients:

• 1 medium Spaghetti squash
• 1 Tbsp. Olive oil
• Salt, to taste
• 1/2 tsp. Chili powder
• 1/2 tsp. Cumin
• 1 Tbsp. Olive oil
• 1/4 Onion, chopped
• 2 cloves Garlic, minced
• 1/4 lb Ground beef
• Salt and Pepper, to taste
• 1/2 Tbsp. Taco seasoning
• 1/2 (15-oz.) can Black beans
• 3/4 cup Cherry tomatoes
• 1/2 cup Corn, canned or frozen
• 1/2 cup Cheddar
• Cilantro

Directions:

1. Preheat oven to 400°F. Cut spaghetti squash in half, lengthwise. Spoon out guts and seeds. Drizzle with olive oil, salt, chili powder, and cumin. Flip over, flesh side down, on a baking sheet. Bake for 35 minutes.
2. In a pan over medium-high heat, add some oil, the onion and garlic and cook until fragrant. Add the beef and cook until crumbly and no longer pink. Drain the fat.
3. Season beef with salt, pepper, and taco seasoning. Then add beans, tomatoes, and corn to the mixture. Set aside.
4. When the squash is done baking, remove from oven and shred with a fork. Combine shredded squash with meat mixture. Spoon back into the squash skin, top with cheese, and return to the oven for 5 more minutes. 
5. Serve hot and garnish with cilantro and other desired toppings.

*Recipe adapted from, "Burrito Spaghetti Squash Boats," found at delish.com