BEAN & POMEGRANATE SPAGHETTI SQUASH BOATS with AVOCADO KALE

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  • 1 spaghetti squash
  • 1 cup black beans
  • 1 avocado
  • juice from 1 lime
  • 1 handful kale 
  • Himalayan sea salt
  • 1/4 cup pomegranate seeds
  • fresh cilantro
Directions: 


1. Preheat oven to 375 and line and baking pan with parchment paper. Wash and dry 1 spaghetti squash, then slice in half. Remove the seeds and pulp with a spoon, then cut each half in half so you have 4 spaghetti squash wedges. Spray the wedges with a bit of avocado oil and season with Himalayan sea salt and black pepper and place facedown on on the baking sheet. Bake for 40-60 minutes, until lightly browned and tender. Check frequently after 40 minutes to ensure your squash doesn’t burn. 
2. While the squash is baking, prepare the avocado kale aioli by adding avocado, kale leaves, and lime juice to a blender with a pinch of Himalayan sea salt. Blend until well combined and creamy, scraping down the sides as needed. Set aside and refrigerate until ready for use. 
3. Remove the squash from the oven, flip over, and allow to cool for a few minutes. Tease the strands with a fork to create some “noodles”. 4. To serve, top each spaghetti squash wedge with 1/4 cup black beans, avocado kale aioli, pomegranate seeds, and cilantro. Serves 2-4. ENJOY!

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