Roast Pumpkin, Avocado, Feta & Black Bean Spaghetti
The Nut Butter Hub
The Nut Butter Hub

Roast Pumpkin, Avocado, Feta & Black Bean Spaghetti

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  • Sea salt
  • 2 ounces black bean spaghetti
  • 1/2 tablespoon butter
  • 1/2 fresh lime, cut into wedges
  • 1/4 cup fresh cilantro, plus more for garnish
  • Garlic salt (optional)
  • 1/4 cup of crumbled feta
  • 2 thin slices avocado
  • 1 plum tomato, diced
  • 1/3 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)


    1. Cube pumpkin and roast for 35 mins at 180

    2. Add 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.

    3 . Combine roasted pumpkin, butter, 1 wedge of lime juice, cilantro, and garlic salt to taste, if desired.

    4. 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.


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