Ingredients
2medium spaghetti squash,(about 2 pounds each), halved, seeds removed
2tbspolive oil
salt and freshly ground black pepper
2cupspurple cabbage,thinly sliced, roughly chopped into 2-inch long pieces
15ozblack beans,(1 can), rinsed and drained
1red bell pepper,chopped
⅓cupgreen onions,chopped, both green and white parts
⅓cupfresh cilantro,chopped
3tbsplime juice,fresh, to taste
1tspolive oil
¼tspsalt
¾cupmild salsa verde
1avocado,ripe, diced
⅓cupfresh cilantro,a few stems
1tbsplime juice,fresh
1garlic clove,roughly chopped
fresh cilantro,chopped
feta,crumbled
pepitas,seasoned, toasted
Preparation
Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
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. Set aside.
In a medium mixing bowl, combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil, and salt.
Toss to combine, then set aside to marinate.
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. Set aside.
First, use a fork to separate and fluff up the flesh of the spaghetti squash.
Divide the slaw into each of the spaghetti squash “bowls”, then add a big dollop of avocado salsa verde.
Finish the bowls with another sprinkle of pepper, cilantro, and crumbled feta or pepitas.
Serve, and enjoy!
