Years ago we found this recipe in a book called The Yoga Kitchen by @_kimberlyparsons_

A book full of vegetarian recipes designed to energize the body, balance the mind and make for a happier you.

Sounds pretty amazing, right?

I assure you, it is.

But as with all recipes, I’ve made a few very minor changes to this over the years: primarily in adding butter and omitting a couple of small things.

I highly recommend you check out Kimberly’s book to make the original version in all its glory, along with numerous other recipes we’ve added to our regular rotation over the years.

Chicken Pesto Spaghetti Squash

Click here to view the video!


  • A sweet potato per person
  • A can of black beans, drained and rinsed
  • 1/2 red onion, thinly sliced
  • 1/2 tsp cumin
  • An avocado, diced
  • Pomegranate seeds
  • 1 cup arugula
  • Lime
  • Butter
  • Salt
  • Pepper


Step 1

Preheat your oven to 425 degrees.

Step 2

Cut a few small slits in your sweet potato before popping it on a sheet tray to cook for about 45 minutes, or until tender.

Step 3

Meanwhile, saute *most* of your red onion in olive oil over medium heat until soft.

Add your black beans to the onion, along with a squeeze of lime, salt, pepper and cumin until warmed through.

This should only take a couple of minutes.

Step 4

Once your potatoes are fully cooked, remove them from the oven and let cool for a hot sec before cutting a slit across the top and opening them up to top with: butter, beans, avocado, raw red onion, arugula (lightly dressed in olive oil, salt and pepper) and pomegranate seeds.

Finish it off with a squeeze of lime, and voila.

Breakfast, lunch and/or dinner is done.