SW Spaghetti Squash Black Bean Bowls

This was DELICIOUS!!!  Super healthy :)  I made the squash ahead of time to speed up the prep time of the entire meal - but so great!!

Ingredients:
1 medium spaghetti squash
parchment paper
1 tablespoon olive oil
1 teaspoon ground cumin
sea salt
1 medium onion, finely chopped
1 medium red pepper, chopped
2 cloves garlic
2 cans (15oz) black beans, drained, rinsed
2 tablespoons diced green chilies
1 teaspoon chili powder
1/2 cup low-sodium organic veggie broth
1 medium avocado, chopped
1 medium red onion, chopped
1/4 cup fresh lime juice
4 cups halved cherry tomatoes
1/4 cup cilantro

Preheat oven to 350.

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

Drizzle evenly with olive oil - sprinkle with cumin and salt.  Turn cut side down.  Bake 45-60 minutes or until tender.  Cool for 15 minutes - scrape into stringy noodles - set aside.

While squash is baking, heat 1T olive oil in saucepan over medium-high heat.

Add onion and pepper; cook for 4-6 minutes until onion is soft.

Add garlic, cook for 1 minute.

Add beans, chilies, 1/2 teaspoon cumin, chili powder, and broth.  Bring to boil - reduce heat to low; gently boil for 10 minutes.  Set aside.

To make avocado salsa - combine avocado, red onion, lime juice, tomatoes, cilantro in bowl and toss to blend.