Southwestern Spaghetti Squash Black Bean Bowls

This was SOOOOO yummy!!  So many veggies and awesomeness -- MAKE IT!!!

4 servings

Ingredients:

1 medium spaghetti squash (~3lbs)

Parchment paper

1 tablespoon olive oil

1 teaspoon ground cumin

1 medium onion, finely chopped

1 medium red pepper, chopped

2 cloves garlic, finely chopped

2 cans (15oz) black beans drained, rinsed

2 tablespoons diced green chilies

1 teaspoon chili powder

½ cup low sodium organic veggie broth

2 teaspoons green hot pepper sauce

1 medium avocado, chopped

1 medium red onion, chopped

¼ cup fresh lime juice

4 cups halved cherry tomatoes

¼ cup finely chopped fresh cilantro

Preheat oven to 350

Cut squash lengthwise into quarters- discard seeds.  Place squash, cut side up, on parchment lined baking sheet.

Drizzle evenly with 1 teaspoon oil.  Sprinkle evenly with ½ teaspoon cumin and salt.  Turn cut side down.  Bake 45-60 minutes or until squash is tender.  Cool for 10-15 minutes and scrape flesh into stringy noodles.  Set aside.

Heat 1 tablespoon oil in medium sauce pan over medium-high heat.

Add onion and pepper, cook, stirring frequently – for 4-6 minutes or until onion is translucent.

Add garlic, cook, stirring freq for 1 minute.

Add beans, chilies, ½ teaspoon cumin, chili powder, broth, hot pepper sauce (optional).  Bring to a boil.  Reduce heat to low; gently boil, stirring occasionally for 10 minutes.  Set aside.

To make avocado salsa: combine avocado, red onion, lime juice, tomatoes, and cilantro and toss gently to blend.

Divide squash evenly between 4 bowls – top with bean and avocado salsa.