Ingredients
- 2 medium spaghetti squash
- (about 2 pounds each), halved
- and seeds removed
- 2 Tbsp olive oil
- Salt and pepper to taste
- 2 cups purple cabbage, thinly
- sliced and roughly chopped
- 1 can black beans, rinsed and
- drained
- 1 red bell pepper, chopped
- 1/3 cup chopped green onions
- 1/3 cup chopped fresh cilantro
- 2-3 Tbsp lime juice
- 1 tsp olive oil
- 1/4 tsp salt
- 3/4 cup mild salsa verde
- 1/3 cup fresh cilantro
- 1 ripe avocado, diced
- 1 Tbsp lime juice
- 1 medium garlic clove, roughly
- chopped
Directions
- Roasted Squash: Preheat the oven to 400 F (200 C). 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 needed.
- Add salt and pepper to the inside of the squash to taste. Turn them over so the insides are facing down. Roast for 40 to 60 minutes, until the flesh is easily pierced with a fork.
- Cabbage Slaw: In a medium mixing bowl, combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil and salt. Toss to combine and set aside to marinate.
- Avocado Salsa Verde: In a blender or food processor, add the avocado, salsa verde, cilantro, lime juice and garlic. Blend until smooth, pausing to scrape down the sides if needed. Or mash avocado and mince garlic and cilnatro. Mix all ingredients together by hand.
- To assemble, first use a fork to separate and fluff up the flesh of the spaghetti squash. Add slaw into each of the spaghetti squash “bowls,” and add a big dollop of avocado salsa verde. Garnish bowls as desired and serve.
0 Comments