Prep Time: 15 mins

Total Time: 40 mins

Servings: 4

Ingredients:

• 2 medium spaghetti squash
• 1-2 cups corn cooked
• 1-2 cups black beans cooked
• 1-2 cups protein taco meat, grilled chicken, rotisserie chicken, turkey, or taco-seasoned tofu - choose your favorite!
• 1/2 cup diced bell peppers or poblanos
• 1 cup shredded romaine lettuce
• 2-4 TBSP Mexican hot sauce
• as much guacamole as your heart desires

Directions:

1. Pre-heat oven to 400 degrees F.
2. Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy slicing, feel free to stick each squash in the microwave for 5 minutes to soften it up just a tad. The knife slides through much easier this way! Score!
3. To prevent sticking, rub the cut side of the squash with a teeny bit of olive oil or simply place a little water inside your baking dish. Both work great!
4. Place your squash halves inside a baking dish or atop rimmed, lined baking sheet [some liquid will escape] and roast face-down for 30-40 minutes, or until tender and easily pierced with a fork.
5. Cooking time will vary a bit depending on the size of your squash, and the once rock-hard exterior of the squash will be visibly softened.
6. While the squash are roasting, prep your veggies and/or meat, as well as your toppings and sauces. This is a fabulous way of cleaning out the fridge and can easily be customized based on what you have on hand. Have fun with it!
7. Once squash are ready, allow to cool enough to handle and fluff the "spaghetti" strands with a fork.
8. Pile high with all your favorite burrito bowl toppings and mix-ins and dig in!