Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper for easy clean-up
Cut the spaghetti squash in half lengthwise
Rub olive oil all over the squash halves
Sprinkle the insides of the squash with salt and pepper
Place them face down on the baking sheet
Roast for 40 -60 minutes until the flesh is easily pierced with a fork
Meanwhile, assemble the slaw
In a mixing bowl combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil and salt.
Toss to combine and set aside to marinate
To assemble, use a fork to separate and fluff up the flesh of the spaghetti squash. It will look like spaghetti.
Divide the cabbage slaw into each squash “bowl” and add ¼ cup salsa verde and the diced avocado on top.
Finish to bowls with cilantro and the optional feta cheese and pepitas.