Spaghetti Squash Burrito Bowl

Ingredients

• 2 small spaghetti squash (or 1 large one)
• 3/4 cup shredded cheddar cheese
• 2 cups salsa
• 1 avocado
• 1/2 cup Greek Yogurt or low-fat sour cream
• 1 can low-sodium black beans
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp no-salt garlic seasoning mix
• pinch of salt and pepper

Instructions

1. Cut spaghetti squash lengthwise and scoop out seeds. Add 1/2 cup of water to each squash (in the center where you scooped out the seeds) and cover with the other half. Place on a microwave safe dish and microwave on high for 14 minutes. *If you are using one large squash, microwave it on high for 10-12 minutes, or until softened.
2. Once spaghetti squash is slightly cool, remove flesh with a fork and scoop out into a large bowl.
3. Add cheese and spices to squash, and mix well.
4. Divide squash among three bowls.
5. Top each bowl of squash with equal parts beans, yogurt, salsa and avocado. Enjoy!