Spaghetti Squash Burrito Bowls

A low carb dinner that’s full of healthy veggies!

2 medium sized spaghetti squash
1 tablespoon high heat oil (I use sunflower oil)
1 (14.5 ounce) can black beans, drained and rinsed
1 (16 ounce) jar of salsa (use your preferred level of spiciness)
2 tablespoons olive oil (or preferred cooking oil)
1 large bell pepper or two small, cored and sliced
1 large red onion, sliced
2 cups corn kernels, frozen and defrosted or fresh
1 cup fresh cilantro, finely chopped
2 jalapenos, cored and sliced (optional)
6 green onions, sliced (optional)
1 teaspoon cumin
salt & pepper
1 cup shredded cheddar/monterey jack cheese

View the full recipe at Making Thyme for Health →