Description
Lean and clean dinner idea that is loaded with vegetables and protein! Filling and creamy dish that makes a great dinner idea!
Ingredients
Scale
- 1 spaghetti squash
- 4 brussels sprouts, sliced
- 1 red bell pepper, chopped
- 5 asparagus, chopped
- 1 large carrot, sliced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 cup black beans
- 1 avocado, pitted and mashed
- 1 tbsp lime juice
Instructions
- Preheat oven to 375 degrees F.
- Begin by cutting the spaghetti squash in half (length wise) and remove the seeds.
- Place on a baking sheet lined with parchment paper (start with spaghetti squash face down on baking sheet)
- Place brussels sprouts, red bell peppers, asparagus and carrots on the same baking sheet and drizzle with olive oil and a dash of salt if desired.
- With your hands, spread the olive oil onto all the vegetables.
- Place in oven for approximately 25 minutes, then flip the spaghetti squash face up and flip the vegetables. Place back in oven for another 20 minutes.
- In the meantime, prepare the avocado dressing by mashing the avocado in a small bowl and drizzle with lime juice.
- Once the spaghetti squash and vegetables are done roasting (total approximately 45 minutes in the oven), grab a fork and start running the fork along the sides of the spaghetti squash. You will see this creates spaghetti squash noodles. Continue to do this for both sides of the spaghetti squash.
- On a dish or bowl (or you could use the spaghetti squash as a bowl if you want to get fancy!), place the spaghetti noodles, top with the roasted vegetables, black beans and mix in the avocado dressing.
- Enjoy!
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dinner