Spaghetti Squash Black Bean Bowls

Ingredients

• Squash

  Winter, spaghetti, raw

  1 medium squash or 1.59kg

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Red cabbage

  Red, raw

  1 cup, chopped or 89g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 tbsp chopped or 18g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Lime juice

  Raw

  ½ lime yields or 22g

• Salt

  Table

  1 dash or 0.4g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Cumin

  Spices, cumin seed

  ³⁄₁₆ tsp, ground or 0.5g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat oven to 400°F.
2. Cut the squash in half and scoop out the seeds with a spoon.
3. Fill a roasting pan with 1/3 cup water. Place the squash cut side down in the pan and bake for 35-40 minutes or until soft and tender.
4. In a medium bowl, mix together all ingredients for the Black Bean Filling. In a small bowl, mash the avocado and mix in all ingredients for the Avocado Mash.
5. 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.