Mexican Stuffed Spaghetti Squash

This Mexican Stuffed Squash recipe combines roasted spaghetti squash with black bean corn relish & creamy avocado dressing for a simple vegan & gluten free meal!

1 large spaghetti squash
2 tbsp olive oil
2 cups black bean corn relish
2 ears corn (grilled) or 2 cups frozen corn (heated & lightly roasted in a skillet on the stovetop)
1 can (15.5 oz) black beans (drained & rinsed)
1 cup cherry tomatoes (quartered)
½ cup red onion (chopped)
¼ cup cilantro (chopped)
3 sweet mini peppers (chopped)
1 jalapeno (seeded & chopped)
1 lime (juiced)
½ tsp black pepper (divided)
½ tsp cumin
½ tsp kosher salt (divided)
¼ cup avocado cream sauce
2 avocados
2 limes (juiced)
2 tbsp fresh cilantro

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