Colorful Spaghetti :)

Roast Pumpkin & Feta Black Bean Spaghetti

Ingredients

Sea salt 2 ounces black bean spaghetti ½ tablespoon butter ½ fresh lime, cut into wedges ¼ cup fresh cilantro, plus more for garnish Garlic salt (optional) ¼ cup of crumbled feta 2 thin slices avocado 1 plum tomato, diced ⅓ jalapeño pepper, chopped 1 cup pumpkin cubed and boiled 2 tablespoons plain 2% Greek yogurt (or sour cream) 1 tablespoon chopped green onions Hot sauce or cayenne pepper, to taste (optional) 

Directions

1. Cube pumpkin and roast for 35 mins at 180Add 1 pinch sea salt to 4 cups water and bring to a boil. Add pasta and reduce heat to low. Let simmer about 8 minutes or until cooked to desired.Combine roasted pumpkin, butter, 1 wedge of lime juice, cilantro, and garlic salt to taste, if desired.Drain pasta and top with feta. Add avocado, pumpkin mixture, tomatoes and jalapeno. Add 1 more squeeze lime juice and top with Greek yogurt, green onions, hot sauce, and extra cilantro, if desired. 

For more details with photo visit Roast Pumpkin & Feta Black Bean Spaghetti

bon appetit