Spaghetti Squash Black Bean Bowls

Ingredients

• Squash

  Winter, spaghetti, raw

  1 medium squash or 1.59kg

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• 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, shredded or 70g

• Scallions

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

  2 tbsp chopped or 12g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Lime juice

  Raw

  1 lime yields or 44g

• Salt

  Table

  1 dash or 0.4g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 400°F.
2. Cut the squash in half, scoop out the seeds, and rub olive oil on the inside of each half.
3. Place the squash halves cut side down in a baking pan and bake for 35-40 minutes until soft and tender.
4. In a medium bowl, combine black beans, corn, cabbage, scallions, cilantro, half of the lime juice, and salt to taste.
5. In a small bowl, mash the avocado and mix in the remaining lime juice, cumin, and a pinch of salt and pepper.
6. Remove the squash from the oven and let cool for 5 minutes. Scrape the flesh with a fork to create spaghetti-like strands and divide between bowls, combine with the black bean mixture, and top with avocado mash.