Spaghetti Squash Burrito Bowls

Name: Spaghetti Squash Burrito Bowls
Ingredients: 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

Spaghetti Squash Burrito Bowls was pinched from <a href="http://www.makingthymeforhealth.com/2014/09/24/spaghetti-squash-burrito-bowls/" target="_blank">www.makingthymeforhealth.com.</a>

INGREDIENTS

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2 medium sized spaghetti squash

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1 tablespoon high heat oil (I use sunflower oil)

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1 (14.5 ounce) can black beans, drained and rinsed

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1 (16 ounce) jar of salsa (use your preferred level of spiciness)

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2 tablespoons olive oil (or preferred cooking oil)

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1 large bell pepper or two small, cored and sliced

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1 large red onion, sliced

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2 cups corn kernels, frozen and defrosted or fresh

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1 cup fresh cilantro, finely chopped

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2 jalapenos, cored and sliced (optional)

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6 green onions, sliced (optional)

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1 teaspoon cumin

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salt & pepper

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1 cup shredded cheddar/monterey jack cheese

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