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Dinner, Spaghetti Squash, Vegetarian, Recipe, Bowls, Gluten Free
Spaghetti squash is a very filling, low carbohydrate vegetable that can be used in place of pasta or noodles. Cabbage is a great source of vitamin A, iron, and riboflavin
Course Dinner
Diet Gluten Free, Vegetarian



  • 2 small spaghetti squash halved and de-seeded
  • Olive oil divided
  • Kosher salt and black pepper to taste
  • 2 cups thinly sliced purple cabbage
  • 1 15 ounce can black beans, drained and rinsed
  • 1 red or orange bell pepper chopped
  • 1/3 cup chopped green onions
  • 1/3 cup chopped fresh cilantro leaves
  • 2-3 tablespoons fresh lime juice to taste
  • 1 diced avocado
  • 1.5 cups of Trader Joe's Salsa Verde or your favorite tomatillo sauce
  • 2 tbsp chopped cilantro
  • 2 tsp lime juice

Optional Toppings

  • fresh cilantro leaves
  • cotija cheese
  • toasted pepitas

Optional Ingredients

  • ground turkey or chicken for added protein


  • Preheat oven to 400°F. On a parchment-lined baking sheet, drizzle 2 tablespoon olive oil onto the insides of all 4 spaghetti squash halves and rub it in. Sprinkle with salt and pepper and turn them over so insides are facing down.
  • Roast until the flesh is easily pierced through with a fork, about 40 to 60 minutes depending on size.
  • In a mixing bowl, combine the cabbage, beans, bell pepper, green onion, cilantro, lime juice, and 1 teaspoon olive oil. Set side to marinate.
  • Use a fork to separate and fluff up the flesh of the spaghetti squash.
  • To make avocado tomatillo sauce, combine avocado, tomatillo sauce, lime juice and cilantro and mix well.
  • Using the spaghetti squash as a bowl, divide the cabbage mixture into each of the halves. Top each "bowl" with 2 Tbsp of avocado tomatillo sauce and desired toppings.


Recipe adapted from Cookie + Kate
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