Spaghetti Squash Black Bean Bowls

Ingredients

• 1 large spaghetti squash, halved (and scooped; seeds removed)
• 1/3 cup water (or 1-2 Tablespoons olive oil, rubbed on inside of squash)

Black Bean Filling

• ¾ cup dried black beans, soaked for 8-24 hours and cooked with  sea salt and garlic (optional)
• 1 cup diced tomatoes
• 1 cup thinly sliced red cabbage
• 2-3 Tablespoons chopped green onion, green and white parts
• ¼ cup chopped fresh cilantro
• ½ lime juiced, or to taste
• Pinch of sea salt to taste

Avocado Mash

• 1 ripe avocado, mashed
• ½ lime, juiced, or to taste
• ¼ teaspoon cumin
• Pinch of sea salt and pepper

1. Preheat oven to 400 degrees F.
2. Cut the squash in half and scoop out the seeds with a spoon, like a pumpkin.
3. 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.
4. Meanwhile, in a medium sized bowl, mix together all ingredients for Black Bean Filling.
5. In a seperate bowl, mash the avocado and then mix in all ingredients for Avocado Mash.
6. 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.
7. Enjoy!