Vegan spaghetti squash burrito bowl!
Halve and roast a spaghetti squash upside down on baking tray for 1/2 hour (or till you can stick a fork in)
Loosen some of the “spaghetti” with a fork, add a dash of olive oil, salt & pepper
Sauté some Tofurkey Chorizo, black beans and corn
Fine chop (or food process) some purple cabbage & red pepper with lime and sea salt
Layer chorizo mix into squash + cabbage mix & top with salsa & guacamole (I used Mad Mexican for both)
So absolutely yummy!!