2medium spaghetti squashabout 2 pounds each, halved and seeds removed
Freshly ground black pepper
Cumin
Chili powder
Cabbage Slaw:
3cupsshredded cabbage
1 ½cupsor 1 can15 ounces black beans, rinsed and drained
1redorange, or yellow bell pepper
3green onionschopped, (use both green and white parts)
Fresh lime juice – about 2-3 limesor to taste
1cupfrozen corn kernelsthawed
1jalapeno – seeded – adjust to spiciness desired
Fresh black pepper
Salsa:
4-5ripe tomatoesor 1 pint cherry tomatoes
1/4cuppurple onionchopped
1garlic cloveroughly chopped
1/4cupfresh cilantro
Fresh black pepper
Guacamole:
2ripe avocadosflesh scooped out, and mashed with fork to desired consistency
Fresh black pepper
Squeeze of limeabout ½ lime to taste
Pinchof cumin
2TBSPssalsa
*Optional: Pico de gallo
4 tomatoesdiced
3tablespoonsoniondiced
1garlic clovediced
-Fresh black pepper to taste
*Optional: 1 mango or 1 peachdiced
*1-2 jalapenoseeded, diced per taste
Optional toppings: Fresh cilantrochopped green onions, lime wedges
Instructions
To roast the spaghetti squash: Preheat the oven to 400° F. Place the halves of spaghetti squash on a large baking sheet lined with parchment paper. Sprinkle the insides of the squash with cumin, chili pepper, and freshly ground black pepper. Turn them over so the insides are facing down and roast for about 50 minutes, until soft (easily pierced with a fork).
Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, and toss to combine.
Salsa: Can buy salsa or make your own. If buying, try to get fresh and low sodium. If making, add tomatoes and rest of salsa ingredients to food processor and gently process. Alternatively, can chop and serve as pico de gallo.
Guacamole: can make or buy at the store. If making, mash avocado with a fork. Add rest of ingredients and mix to combine.
To assemble, first use a fork to separate and fluff up the flesh of the spaghetti squash. Then divide the slaw into each of the spaghetti squash "bowls," and add a dollop of guacamole. Finish the big bad bowls with another sprinkle of freshly ground black pepper and some extra chopped cilantro, green onion, and lime wedge.