2cupspinto beans (or other burrito-appropriate protein)
1/2cupsavory cashew cream (thinned to pourable consistency with a bit of water)
1 tomato (chopped)
6ouncescan sliced black olives
1red bell pepper (roasted, peeled, and diced)
1jalapeno (sliced thinly)
1avocado (peeled and chopped)
4green onions (sliced thinly)
Preheat oven to 400F.
Cut the spaghetti squash across the width, and scoop out the seeds.
Place the squash on an oven-safe cooling rack set over a baking sheet, and sprinkle the flesh liberally with salt. Set aside for 10-15 minutes to let salt draw out some of the water in the squash.
Pat the squash dry with a kitchen towel and roast the squash for 30 minutes. See this post for alternate cooking methods such as microwave, slow cooker, and pressure cooker.
While the squash is roasting, prep the toppings.
Make savory cashew cream (recipe follows), and set aside 1/2 cup (store the rest in the fridge for another use). If desired, mix in a bit of chipotle puree into part or all of the reserved cashew cream. Start with a 1/2 teaspoon and add more if you like it really spicy.
Roast the red bell pepper, if using, and cover with plastic wrap to steam the skin off. After 5 minutes, remove the skin with a kitchen towel, remove the seeds, and dice the flesh.
Slice or chop the tomato, jalapeño, cilantro, avocado, and green onions. Set aside in individual bowls for easy customization of each bowl.
When the spaghetti squash is cooked, use a fork to separate the “noodles” in the bowl, then add the toppings and drizzle with the sauce. Enjoy!