After my little trip to NOLA , I was craving Mexican food. Since I had two small spaghetti squashes that needed to be eaten, I decided to use them to make burrito bowls. They turned out so well and both Keenan and my husband loved them!
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.
Once spaghetti squash is slightly cool, remove flesh with a fork and scoop out into a large bowl.
Add cheese and spices to squash, and mix well.
Divide squash among three bowls.
Top each bowl of squash with equal parts beans, yogurt, salsa and avocado. Enjoy!