Taco Spaghetti Squash Bowls

Cut 1 spaghetti squash in half, remove seeds and brush with a bite of olive oil and salt. Bake, cut side down, at 400° for about 40 minutes. At the same time, cut up cauliflower into florets and roast with olive oil, shawarma seasoning and zaatar.
In the meantime, drain 1 can of black beans and 1 can of chickpeas and mash in a bowl. Pan fry with taco seasoning, some chili seasoning and about 1/2 cup crushed tomatoes.
Once spaghetti squash is cooked, use a fork to scrape out “spaghetti”. Top with bean mixture, goat cheese, avocado, cabbage, salsa and fresh mint.
You will have leftover bean mixture that you can freeze or use in regular taco shells or in tortillas.

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