Man alive! Monday snuck up on me after a weekend away. (Park City, Utah—have you been? It’s my new favorite mountain town.) No amount of black coffee or dark chocolate peanut butter cups have managed to wake me up from my post-trip fog, but I have this totally epic burrito bowl recipe for you. Let’s get to it.
Basically, all you do is roast some spaghetti squash until it’s tender and caramelized on the edges. While the squash is in the oven, you’ll have plenty of time to toss together a simple, colorful red cabbage slaw. It has lots of lime and some black beans for protein. Then, blend up some salsa verde with avocado for a creamy sauce that completes the dish.
These bowls are so simple and crazy delicious that I almost saved them for my cookbook, but I just couldn’t wait. Make them for dinner tonight?
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Spaghetti Squash Burrito Bowls
- Author:
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Entree
- Cuisine: Mexican
This spaghetti squash burrito bowl recipe is easy to make and so good for you, too! These beautiful vegetarian burrito bowls are also vegan and gluten free, but above all, delicious. Recipe yields 4 burrito bowls.
Ingredients
Roasted spaghetti squash
- 2 medium spaghetti squash (about 2 pounds each), halved and seeds removed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
Cabbage and black bean slaw
- 2 cups purple cabbage, thinly sliced and roughly chopped into 2-inch long pieces
- 1 can (15 ounces) black beans, rinsed and drained
- 1 red bell pepper, chopped
- ⅓ cup chopped green onions, both green and white parts
- ⅓ cup chopped fresh cilantro
- 2 to 3 tablespoons fresh lime juice, to taste
- 1 teaspoon olive oil
- ¼ teaspoon salt
Avocado salsa verde
- ¾ cup mild salsa verde, either homemade or store-bought
- 1 ripe avocado, diced
- ⅓ cup fresh cilantro (a few stems are ok)
- 1 tablespoon fresh lime juice
- 1 medium garlic clove, roughly chopped
- Optional garnishes: chopped fresh cilantro, crumbled feta and/or seasoned toasted pepitas (not shown)
Instructions
- To roast the spaghetti squash: Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy clean-up. On the baking sheet, drizzle the halved spaghetti squash with olive oil. Rub the olive oil all over each of the halves, adding more if necessary.
- Sprinkle the insides of the squash with freshly ground black pepper and salt. Turn them over so the insides are facing down. Roast for 40 to 60 minutes, until the flesh is easily pierced through with a fork.
- Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil and salt. Toss to combine and set aside to marinate.
- To make the salsa verde: In the bowl of a blender or food processor, combine the avocado, salsa verde, cilantro, lime juice and garlic. Blend until smooth, pausing to scrape down the sides as necessary.
- To assemble, first use a fork to separate and fluff up the flesh of the spaghetti squash. Then divide the slaw into each of the spaghetti squash “bowls,” and add a big dollop of avocado salsa verde. Finish the bowls with another sprinkle of pepper, cilantro and optional crumbled feta or pepitas.
Notes
Serving suggestions: I think these bowls would go great with my favorite green salad.
Storage suggestions: Store burrito bowls, covered, for up to 3 days. There should be enough lime in the avocado salsa verde to keep it from oxidizing, but if you want to be sure, store it separately in a small bowl with plastic wrap pressed against the surface.
▸ Nutrition Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Margot
Greetings from the UK, Kate! I’ve just made this recipe for dinner and both me and my hubby absolutely LOVED it! I couldn’t get hold of spaghetti squash so I used butternut and it worked so well. The sweet squash with the cool avocado and the Mexican slaw was a revelation. We crumbled over a little feta and next time I will add some pumpkin seeds too. This is definitely being added to my rotation of recipes – in fact, I can’t wait to eat it again!
Thanks for the fab recipe and keep up the great work – your recipes are amazing :-)
Kate
Thank you! I’m glad it worked so well for you, Margot.
Michelle
Very good! I did this recipe for a supper with my dear friends, they all loved it (even my teenage son). I will make it again for sure.
★★★★★
Kate
Hooray! That’s great. Winning over a teenager can be a challenge. Thanks so much, Michelle, for the review.
Cat
This was one of the first Cooke and Kate recipes I made back in college, and I remember making it over and over again. It’s so filling, healthy, and pretty easy to make. I actually made it with acorn squash once and it was super good, but acorn squash can be a little heavier than spaghetti squash IMO. Overall, the flavors are wonderful!
★★★★★
erin
I absolutely LOVE this recipe! I made it last night for my family girls night. My 4 year old exclaimed “this is so good mommy! ” and ” I love this!” once she finally sat still enough to eat more than the purple parts. As for me….just what I needed…fabulous flavor amazing color and pretty fast to prepare for our lenten Friday supper. And my husband was out, so no griping about squash! Wins all the way around.
Kate
I love to hear this recipe was a winner for you! Thanks for the comment, Erin!
Melissa
I’m so, frustrated. I saved a pin for southwestern veggie wraps and the link did not take me to that recipe. I’ve just wasted half an trying to find it. I give up
Kate
I’m sorry to hear that Melissa! That is frustrating.
Kathleen
This is an outstanding recipe! My family loved it, and my kids raved about the presentation. Eating the leftovers cold out of the fridge as I type, and they’re great too. Thank you!
★★★★★
Kate
That’s great! Yes, these are great leftover too. I’m glad they were a hit for your family, Kathleen.
Diana
Hi, Is the spaghetti squash to be warm when you serve this dish or do you let it cool down?
Kate
You can do either way! I like to let it cool slightly as to not burn my mouth :)
Diana
We absolutely loved this dish. Made it with the salad you suggested. Unbelievably delicious!!
EJ Borrego
Brand new to this blog and was soooo excited I ran out and bought the cookbook before trying anything! This was my first try, and I was nervous this wouldn’t be satisfying. I was so wrong. This was SO delicious and filling! The avocado salsa verde was the perfect complement and the dish looked so vibrant and lovely. Really looking forward to trying more beautiful recipes.
★★★★
Kate
Ha, that’s great to hear! Thank you, EJ for the support. I’m glad you liked this recipe so much.
Janet
I made the Spaghetti Squash Burrito Bowls for dinner for my friend who is a vegetarian and for her husband, my husband and myself. It was the biggest hit of any meal I have made for company. My husband, who is a meat and potatoe kinda guy!!! lovvveedd it. He said he would eat that weekly…thank you.
★★★★★
Kate
You’re welcome! Thanks so much Janet for your review. I appreciate it.
Kandace Beavers
This is a family favorite! Thank you! In the months spaghetti squash is hard to find we put it on corn tortillas. I have added mexicorn to it, (to complete the rainbow) and even bacon or chicken. It’s good on it’s own or even on potatos.
★★★★★
Kate
I love to hear that, Kandace! Thanks for your comment and review.
Lucinda
These were an absolute hit with my whole family! Wonderful flavours and textures. Many thanks from some of your fans in Sydney, Aus.
★★★★★
Kate
Thank you, Lucinda!
Deena
My new favorite spaghetti squash recipe! Instead of heating up your oven, cut squash in half lengthwise, turn upside down in one inch of water and microwave for 12 minutes. Put extra bowls in fridge, in a covered container.
★★★★★
Kate
Hooray! I love that. Thanks for sharing and for your review, Deena.
Darlene Williamson
Love this ! I so needed variations for spaghetti squash. We love them.
★★★★★
Kate
Great! Thank you, Darlene for the review.
Emilee R McWilliams
I made the squash burrito bowls! So yummy! Thanks ! You’re blog is awsome
★★★★★
Kate
Thank you, Emilee!
Amy
Found this looking for a last minute dinner idea before going to the store. It was so easy to make and turned out great: delicious and beautiful! My parents, who have very different tastes, both enjoyed it as well!
★★★★★
Kate
Great to hear, Amy!
Kelly
My husband and I love, love love this burrito bowl recipe! Delicious❤️
★★★★★
Kate
Wonderful! Thank you, Kelly.
Susanne
Hello-
This is probably a really dumb question… but do you recommend stuffing with the slaw mix while the squash is hot/warm…. or do you eat it as a room temperature meal? I’m thinking hot, but slaw can be cold also… so….
Thanks in advance!
Kate
That’s not a silly question! I would say it’s based on preference. You can always let it rest a little!
Deepthi
Kate, it’s been a while! Work got super busy and my cooking suffered for it. Anyway I’m on maternity leave these days and I’m preparing for my transition back to work by collecting some healthy, delicious, and quick recipes to put into my weeknight cooking arsenal.
My goodness this one was good! We lick our spaghetti squash bowls clean! This one is definitely going into the weeknight rotation for the fall/winter.
Thanks so much for your amazing blog.
★★★★★
Kate
Congratulations! I hope both you and the little one are doing well. Sounds like things are moving along well if you are already back preparing meals. Thanks for sharing, Deepthi.
SaraB
All I wanted to do was fix my spaghetti squash before it went bad… Instead I ended up with a delicious entree for supper! Tasted wonderful and we both liked the fresh flavors. Thanks!
★★★★★
Kate
You’re welcome, Sara!
Malinda Evans
These are AMAZING!!! The slaw is completely addicting- my kids actually asked for seconds (whaaaattt? With no cheese? Yes!) They said that this version with the salsa verde was so much better than having spaghetti squash with tomato sauce. Thank you for another easypeasy and healthy crowd pleaser.
★★★★★
Kate
Parenting win, right!? Thanks for sharing, Malinda.
Sara
My store doesn’t sell spaghetti squash (SERIOUSLY) – any recommendations on what to replace it with to get the same feel?
Kate
Oh no! Hmm.. Maybe trie cubed butternut squash or even make it with rice!
Anna
Wow! That was great! Thanks for sharing! I didn’t have black beans, so I substituted a can of refried beans.
★★★★★
Kate
You’re welcome! Thanks for sharing, Anna.
Mike
Made this for dinner tonight and it was AMAZING. Thanks for a great recipe. I added a can of corn to the slaw but other than that, followed it exactly.
★★★★★
Kate
Thank you, Mike! I’m glad you loved it.
LUCY
Thank you so much for the delicious recipe!
Me and my family recently became vegan, and I was really worried that I would not be able to have as much variety. Until I found your sight! Thank you thank you thank you! You where totally a life saver!
My whole family LOVED this recipe it was AMAZING!!!
Keep up the good work!!!
★★★★★
Kate
Thank you, Lucy! I’m happy the blog is helping you with your transition.
Mike
It was super tasty! It came out very well and would definitely make again!
★★★★★
Kate
Wonderful, Mike!
Jennifer
This is such a lovely dish. It’s visually beautiful, very healthy and satisfying though light. Just perfect. This is in frequent rotation at my house. Thanks for all your fantastic recipes Kate! Have a beautiful day!
★★★★★
Kate
You’re welcome! A great meal to have in your rotation.
Gloria Sheldon
I believe you posted a recipe concocted by your sweet daddy whereby he made chips from spaghetti squash and egg? If so, do you have the recipe? Thanks so much.
Kate
Hi Gloria! I’m sorry, you may be thinking of someone else’s recipes. That one doesn’t ring a bell!
Beverly B. Marek
I sauteed red and green bell pepper, onion and mushrooms, in EVO and garlic,and added it to jarred marinara sauce and filled my squash! it was excellent! So healthy and very few calories!
★★
Kate
Thanks for sharing, Beverly!
Stefan Winczencz
Sounds good!
Can you tell me: What´s the difference between a Burrito” and an ” Enchilada”. I love mexican cuisine, have lots of cook-books- cultivate Chilies here in Germany! Please enlighten me!!
Best regards,
Stefan
Kate
Great question! With enchiladas a sauce, red or green, is used and how they are baked vs stuffed. I hope this helps some!
Geraldine Smith
Can’t wait to make this.
Thanks!
★★★★★
Kate
Let me know what you think!
Deema Simaan
Ba Bam!! I was so skeptical about how this would turn out but after reading all the great reviews decided to give it a try and Im SO glad I did. I doubled or tripled the lime/oil dressing for the cabbage salad but otherwise followed the recipe. It was spectacular! Light yet super filling. Perfect for summer. We chowed down and left nothing behind. The salsa verde/avocado sauce is stellar- I will be using it for other dishes as well. Cant wait to make this again!
★★★★★
Kate
I’m so glad you made it too! Thanks, Deema!
Eliana Bergdoll
This was DELICIOUS! I doubled it and made it for 7 people. Every single one loved it! What an awesome idea!
★★★★★
Kate
I’m glad you all enjoyed it!
Cindy Pooler
Hi Kate! This recipe is absolutely delicious! I made it as written and was so delighted with the outcome!
Thank you!!
Cindy
Maine
★★★★★
Kate
You’re welcome, Cindy! Thanks for letting me know you loved it.
Renee Belanger
I made your spaghetti Squash Burrito Bowls. They are absolutely delicious.
For just myself, I have plenty of leftovers.
It’s good for you, filling, and look forward to having it again and again.
★★★★★
Kate
I’m happy you loved it, Renee!
Scott
We have come to trust your recipes as instant favourites and this one did not disappoint! Delicious combo!
★★★★★
Kate
Thanks for your review, Scott!
Iris
Could I make this recipe with regular spaghetti and have a pasta bowl (or quinoa and have a buddha bowl) or would that just be weird?
Kate
That could be interesting. Maybe use rice instead?
Tom
I made this recipe because someone gave me a spaghetti squash. It was amazing! I shared it with my friends who are all trying to eat very healthy and everyone raved about it. Several people had to have the recipe. It is a real winner for sure!
★★★★★
Kate
I’m happy to hear it, Tom! Thanks for your review.
Elaine
I made this tonight and it was so delicious! What a great idea for a tasty, healthy and beautiful dinner!
★★★★★
Ann H
Made the spaghetti squash the way you recommended and it tasted just perfect. Now you also recommended above to add salad to it. Does that mean you add the salad after the squash comes out of the oven but the salad is eaten raw?
★★★★★
Dena Englander
These were sooo good. Would make the purpose cabbage salad on its on! Yum!
★★★★★
Nicole
Hello,
This might’ve been answered but I cant find it. If using this recipe for meal prep wold yo recommend cooking the squash all at once and shredding it and storing it in a covered bowl with each serving of the slaw or a different storage option?
Sorry if this doesn’t make sense,
Thanks!
★★★★★
Kate
You could store this as separate elements to keep things more fresh.
Joanne
I just made this and loved it! Thanks for the great ideas!!
★★★★★
Nicholas Ambroselli
I made this recipe for a houseful of sorority girls (32), and they loved it!
The ingredients worked out perfectly even when multiplied by 16!
★★★★★
Kate
I love that! What a big group. Thanks for your review, Nicholas.
Saskia
Hey Kate, I want to prepare this ahead for a busy night, could I start roasting the squash a few hours in advance and still serve it hot somehow?
Kate
You could always warm in the oven!
Inge
This looks so delicious . Perfect for a veggie .
Cheryl
This is my ”2019 go to” most yummy amazing favorite meal to make. Love it so much, thank you!!! I’ve made this for company quite often & even my non Vegan friends are begging for the recipe.
★★★★★
Kate
Love that! Thanks for sharing, Cheryl.
Regina
My friend Anne treated me to this the other day. And it was just lovely! I will definitely make this myself now. What a great way to cook with red cabbage, which a recent vegetarian, I was a bit puzzled about, as back in the day, my mum always had it as a side dish for lovely roasts on sundays. Thanks!
Janet
I made this to take for family Christmas. Turned out great and everybody commented how pretty it was, as well as how good it was. All the squashes I could find were at least 3.5#, so I did one 4# instead . I’ll be making this one again!
★★★★★
Kate
Thanks for sharing, Janet!
Lisa
I made this for my family last night and we all absolutely loved it – including my twin 9-year old boys who were asking when we could have it again! Thanks for this delicious and fresh, yet hearty recipe!
★★★★★
Amy Lafayette
These were awesome! Even though I accidentally bought and used PARSLEY instead of cilantro (what a rookie), they were still delicious. Could drink that avocado salsa blend. Love your site and recipes!
★★★★★
Kate
Oh no! I’m glad you were still able to enjoy it. :)
Suzanna Lee
Delicious! Thank you so much! I do alternate day fasting and was able to whip this up really quickly to break my 40 hour fast.No tummy upset. Will make again!
★★★★★
Kate
Great to hear, Suzanna!
JD
Made this tonight. I didn’t have bell pepper so grated some carrots into the slaw. It was delicious. The avacado cream was a winner, I will use it with other recipes.
★★★★
Marie
You are so very creative, this recipe is worth the time! Very good. I am wondering whether the spaghetti squash should be warm or hot when one is ready to add the salsa…?
★★★★
Kate
Hi Marie! Honestly, it’s good either way.
Laura Claussen
Thank you so much for this recipe! I made it tonight and we all loved it — even my 10 & 11 year olds! We put a dollop of vegan sour cream on top because, well, we tend to put a dollop of vegan sour cream on everything. :-) The pumpkin seeds added a fabulous texture.
★★★★★
David
Very light, fresh, and delicious! I also made the salsa verde with your linked recipe. Super tasty and really made the squash pop!
★★★★★
Holly Tadder
I rarely ever leave comments but I just had to with this recipe. Where do I begin? There were so many different layers to this recipe and yet all the ingredients blended harmoniously. It was really quick to put this together, and I am definitely adding this recipe to the rotation. Thank you so much for sharing this recipe Kate, we absolutely LOVED it!
★★★★★
Kate
Hooray! Thanks so much, Holly!
Lauren
This slaw is a part of just about every burrito bowl or tacos dish I make. It is so good! Who knew I love red cabbage so much.. but I do! The crunch, flavor, – everything adds so much and is so good. And what I also love about it is you can switch it up! I have used red onion instead of green onion, I have added corn, whatever I have done it has always turned out so awesome. I have actually not had it with the spaghetti squash but spaghetti squash is so yummy I do not see how it couldn’t be good.
★★★★★
Kristina
A fun and beautiful dinner! I like the creativity of this dish, though it does require a bit of time due to all the chopping and prepping of the 3 separate components. The slaw was tasty but I think it could’ve used a bit more heat (jalapeno, maybe?) or salt. I ended up using an avocado-lime crema from a different recipe so I can’t comment on the salsa verde sauce. I felt satiated from this meal, although my fiance felt like it was a little light and he would’ve preferred this for lunch. Regardless, this was a great way to get more veggies in and to use up a can of beans that we all have sitting in the pantry! Thanks Kate!
★★★★
Kate
Thanks for your feedback! I think your ideas for increasing the spice to your taste is great, Kristina.
Angie
My new favorite way to eat spaghetti squash! I found this recipe last week when starting a cleanse/weight loss plan and I’m making it for the second time in just over a week. I had to swap black beans for kidney and chickpeas and it’s still amazing! I cut up a fresh tomato to top it off. I will be making this all the time, even when not dieting. Thank you for a healthy and flavorful recipe!! They are hard to come by in my opinion.
★★★★★
Sarah
This was so good! A week ago I had been a life long slaw hater, but two of your slaw recipes later and I’m a changed woman! This came out amazing, just like your Asian Peanut Slaw. Like other readers mentioned, this reminded me a bit of a Chipotle veggie burrito. I added some more salt to taste and used a roma tomato since I was out of bell pepper and can’t wait to make it again. Thank you for another great recipe!
★★★★★
Kate
Hooray! Music to my ears. Thanks for sharing, Sarah.
Katie
This doesn’t say if I am supposed to let the squash cool any.
Annie
This was SO tasty and filling!! Didn’t change a thing. I recommend making double of the avocado sauce. Thank you for such a delicious recipe.
★★★★★
Leanne Noiles
Found your website today and fell in LOVE! Pinning everything left and right to make this week. Just noticed your in KC. I am as well!!
Kate
Be sure to let me know what you think of recipes as you try them, Leanne! I appreciate you taking the time to comment.
Jessica McLaws
This recipe was delicious and so unique! I would have never thought of turning a spaghetti squash into a burrito bowl! We cooked the slaw for about 4 minutes and used salsa instead of salsa verde because that’s all we had. The color wasn’t as pretty,but it tasted great. Thank you for a great vegan recipe!
★★★★★
Ruth pryce
Have just been taken off meat. Wole grain .corn and soy. So i am trying to find some recipe
★★★★
Lynn-Marie Reichold
Kate,
I often go to the internet for recipes and today I came upon your recipe for spaghetti squash burrito bowls. I have a 20 acre organic farm in Idaho and have found that a lot of people don’t know what to do with spaghetti squash. I am growing it this year because I love it. It is a great substitute for pasta (in some cases). I don’t do pintrest, instagram, etc.. I would like to know if I can give out a printed copy of your recipe for “spaghetti squash burrito bowl”. Your website is on the printed page and I would highlite it for their further reference and other recipes in your cookbook. I am noticing more and more people around here are searching for healthier eating habits and we can all appreciate that. I take my produce to a flea market on Saturdays and I like to share with my neighbors any new ideas to eat healthier.
Sara-Jane
This is one of my go-to meals. I love it so much. Extra slaw makes a REALLY GOOD topping on a big plate of nachos the next day! :)
★★★★★
Kate
That sounds like a great idea! (assuming you mean the burrito version!) I appreciate your review, Sara-Jane.
Nancy Tregunno
This was SOOO delicious, even my meat-loving husband was impressed. So nice and colourful too :) I used extra oil and lime juice in the coleslaw. Will definitely make again. Thanks for sharing!!! Nancy in Nova Scotia (Canada)
★★★★★
Kate
Thank you, Nancy! I’m glad you enjoyed it.
Anne@fitnessConceotsSA.com
Love all your recipes. Especiall6 motivating during these crazy times. Thank you.
Archana M. Shah
Wow….I wasnt expecting it to taste so good and it I didn’t even have salsa verse on hand. I just topped it with plain avocado. It was still very good!
★★★★★
Kate
I’m happy you enjoyed it!
Maria Rose
I made this last night, and it was so flavorful and easy to make. We signed up for a fall CSA farm share and recipes like this one – made me realize I can make lots of great things with squash! My spouse loved it, too!.
★★★★★
Ashlee
I really wanted to love this recipe as I love almost every Cookie and Kate recipe that I make (thank you for making my healthy diet so delicious!) I just think it is missing something though.. Maybe some jalapeño in the slaw and avocado dressing for more of a burst of flavor like in the Southwest Kale and Black-bean Salad. Overall very good though!
★★★★
Kate
Hi Ashlee, I’m sorry to hear you think this one is missing something. But, I think your add-ins would be great.
Edie Mae Hultberg
I made your burrito bowl spaghetti squash tonight on a whim just by asking Siri for spaghetti squash recipes. Not having all the ingredients. I had bag of coke slaw, black beans and limes. I had avocados, Pico de Gallo and added cheese, sour cream and browned up some hamburger then added taco seasoning to the burger. I’m not a Keto fan. But I thought my version of your recipe, I would serve to my boss if he came over for dinner. Thank you so much. I loved it. Edie Mae
Ps I even took a picture of it, so beautiful.
★★★★★
Kate
I love your creativity! Thank you for taking the time to review, Edie.
kathy hughes-dinicola
Delish! More filling than i thought it would be. Very tasty. The store-bought salsa verde was expired so i used what i had which was regular salsa. Everything was great!
★★★★★
K.J.from AJ
This is the first time I have ever given a comment on a recipe. This is also the first time we have had or cooked a spagetti squash. It was amazing! The salsa verde was so fresh and flavorful and was a perfect blend with the slaw. I followed your recipe in all of it and I will definitely make this quite often. The only problem we had was stopping when we were full. I didn’t know if it was going to be enough to fill everyone up. It was MORE than enough! Thank you for posting all of your amazing recipes.
Kate
A first for both! Thank you for taking the time to review. I’m glad it was enjoyed!
Rae-Lynn Kingeter
All I can say is Amazing! I also made a version with shredded chicken lining the bottom. Also great!
★★★★★
Caroline
OMG, this was so good!! I made these spaghetti squash burrito bowls for dinner, and am so glad I have three more servings to enjoy later in the week. Quick, flavorful, colorful, and nutritious–just the way I like my food. :) Thank you for sharing this fantastic recipe!
P.S. I added a pinch of cumin to the cabbage black bean slaw. Highly recommend!
★★★★★
Ginger
OMGOODNESS…I love everything about this recipe! It’s flavorful, filling and so easy to make. Thank You!
Kate
You’re welcome, Ginger!
Rosalind
Do you think I can substitute the cabbage with arugula? It’s what I have on hand. Thinking of making tonight for my family.
★★★★★
Kate
Hi! Yes, that will work too. Let me know what you think!
Krista
Love love love this recipe! My husband begs me to make it at least 2x per month. We’ve been using it since you first published it! We had some leftovers from last night so I scraped out the squash/slaw and refrigerated over night. For lunch today I gently reheated and put the leftover mash into some corn tortillas- LIFE CHANGING! Thank you for all of your creativity, Kate! Always look forward to the new recipes!
Kate
Hooray! I love that. Thank you for sharing, Krista.
Michael Davis
So, sitting in Park City on a snowy day!!! I read your post!!
So, thanks for the receipt!!
Yes, Park City is the best mountain town.
Teresa
OMG YUM!
★★★★★