Ingredients

Cabbage and Black Bean Slaw

• 2 cups purple cabbage, thinly sliced and roughly chopped (2 in. long pieces)
• 1 can (15 oz.) black beans, rinsed and drained
• 1 red bell pepper, chopped
• ⅓ cup chopped green onions, green and white parts
• ⅓ cup fresh cilantro, chopped
• 2-3 tbsp. fresh lime juice, to taste
• 1 tsp. olive oil
• ¼ tsp. salt

Avocado Salsa Verde

• ¾ cup mild salsa verde
• 1 ripe avocado, diced
• ⅓ cup fresh cilantro
• 1 tbsp. fresh lime juice
• 1 medium garlic clove, roughly chopped
• Optional garnishes: chopped fresh cilantro, crumbled feta, seasoned toasted pepitas

Roasted Spaghetti Squash

• 2 medium spaghetti squash, halved, seeds removed
• 2 tbsp. olive oil
• Salt and freshly ground black pepper

Directions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper for easy clean-up. On the baking sheet, drizzle halved spaghetti squash with olive oil. Rub olive oil all over each half, add more if needed.
2. Sprinkle insides of squash with pepper and salt. Turn over so the insides are facing down. Roast for 40-60 minutes, until flesh is easily pierced with a fork.
3. Meanwhile, in a medium mixing bowl, combine cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil, and salt. Toss. Set aside to marinate.
4. In the bowl of a blender or food processor, combine avocado, salsa verde, cilantro, lime juice, and garlic. Blend until smooth. Pause to scrape down the sides as needed.
5. To assemble, use a fork to separate and fluff the squash flesh. Divide slaw into each spaghetti squash “bowl,” and add a big dollop of avocado salsa verde. Finish with another sprinkle of pepper, cilantro, and optional crumbled feta or pepitas.

Source: Cookie and Katie