This is a meal that combines so so many of my favourite foods – Avocados, Spaghetti Squash, peppers, cabbage – the list goes on and on! This is a favourite recipe of mine from Cookie and Kate.
I love, love, love the freshness in this bowl. I love the vibrancy of the colours☀ They sing to me 🙂 eat the rainbow and you will be exposed to so many different and vital nutrients!💪🏻💪🏻💪🏻
1. 2 medium spaghetti squash
2. 2 tablespoons olive oil
3. Salt and freshly ground black pepper
4. 2 cups purple cabbage, thinly sliced
5. 1 can (15 ounces) black beans, rinsed and drained
6. 1 red bell pepper, chopped
7. ⅓ cup chopped green onions
8. ⅓ cup chopped fresh cilantro
9. 2 to 3 tablespoons fresh lime juice, to taste
10. 1 teaspoon olive oil
11. ¼ teaspoon salt
12. ¾ cup mild salsa verde,
13. 1 ripe avocado, diced
14. ⅓ cup fresh cilantro (a few stems are ok)
15. 1 tablespoon fresh lime juice
16. 1 medium garlic clove, roughly chopped
To roast the spaghetti squash: Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy clean-up. On the baking sheet, drizzle the halved spaghetti squash with olive oil. Rub the olive oil all over each of the halves, adding more if necessary.
Sprinkle the insides of the squash with freshly ground black pepper and salt. Turn them over so the insides are facing down. Roast for 40 to 60 minutes, until the flesh is easily pierced through with a fork.
Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil and salt. Toss to combine and set aside to marinate.
To make the salsa verde: In the bowl of a blender combine the avocado, salsa verde, cilantro, lime juice and garlic. Blend until smooth, pausing to scrape down the sides as necessary
Thank you : Cookie and Kate 🙂
Chuck’s Taste Rating:
Jess’s Taste Rating:
I give this recipe 2 out of 5 spoons for energy because once everything is in the pot, you sit back and let it simmer 🙂