• 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!