Spaghetti squash burrito bowl with sour cream and housemade hot sauce

Preheat oven to 190 degrees Celsius.

Cut the top off the spaghetti squash and cut in half lengthwise. Scoop out the seeds and discard.

Sprinkle the inside of the squash with salt, a crack of black pepper and a drizzle of oil. Bake skin side up for 30 to 40 minutes, or until soft.

While the squash is cooking, peel and dice the carrot.

Top and tail the red onion, cut in half then thinly slice.

Remove the core from the pepper, and dice to roughly the same size as the carrot.

Mince the garlic.

In a large pot or fry pan, cook the onion, pepper and carrot in a splash of oil for 4 minutes. Add the garlic and cook for another minute, then add the spices and a pinch of salt and cook for a minute further.

Add strained and rinsed beans and warm through.

Remove the bean mix from the heat and adjust the seasoning.

Remove the coriander leaves from the stalk. Thinly slice the stalk and any root. Add to the bean filling. Save the leaves to sprinkle on top.

Once the squash is cooked, stuff the bean mixture inside and dollop on the sour cream. Return to the oven for 10 minutes, until the sour cream is set and just starting to brown.

Drizzle over with hot sauce (if you like it hot!) and sprinkle with coriander leaves. Enjoy!