Spaghetti Squash Black Bean Bowls

• Vegan
• Gluten free

• Produce

  • 1 Avocado, ripe
  • 1 15 oz. can Black beans
  • 1/4 cup Cilantro, fresh
  • 1 cup Corn, fire-roasted
  • 2 tbsp Green onion
  • 1/2 Lime
  • 1/2 Lime juiced
  • 1 cup Red cabbage
  • 1 Spaghetti squash, large

• Baking & Spices

  • 1 pinch Sea salt
  • 1 pinch Sea salt and pepper

• Nuts & Seeds

  • 1/4 tsp Cumin

• Liquids

  • 1/3 cup Water

Found on theglowingfridge.com

Description

Ingredients

• one large spaghetti squash, halved (and scooped; seeds removed)
• 1/3 cup water (or 1-2 tablespoons olive oil, rubbed on inside of squash)
• 1 15 oz. can of black beans, drained and rinsed
• 1 cup fire-roasted corn (or canned/frozen sweet corn)
• 1 cup thinly sliced red cabbage
• 2-3 tablespoons chopped green onion, green and white parts
• 1/4 cup chopped fresh cilantro
• 1/2 lime juiced, or to taste
• pinch of sea salt, to taste
• 1 ripe avocado, mashed
• 1/2 lime, juiced, or to taste
• 1/4 teaspoon cumin
• pinch of sea salt and pepper

Directions

• Preheat oven to 400 degrees F. Cut the squash in half and scoop out the seeds with a spoon, like a pumpkin. Fill a roasting pan with 1/3 cup water. Lay the squash cut side down in pan and bake for 35-40 minutes or until soft and tender. Meanwhile, in a medium-sized bowl, mix together all ingredients for Black Bean Filling. Next, in a small bowl, mash the avocado and mix in all ingredients for Avocado Mash. Remove squash from oven and let cool for 5 minutes. Scrape the squash with a fork to resemble spaghetti noodles, then fill with Black Bean Filling and top with avocado mash. Enjoy! Mix in the sautéed veggies then add desired amount of pasta sauce on top along with optional breadcrumbs. Enjoy!