2earscorn, grilled or 2 cups frozen corn (heated & lightly roasted in a skillet on the stovetop)
15.5ozcan black beans, drained & rinsed
1cupcherry tomatoes, quartered
½cupred onion, diced
3sweet mini peppers, chopped
1jalapeno, seeded & chopped
Avocado Cream Sauce
2tbspwater, add water only if needed to thin the sauce
Preheat oven to 400°F.
Slice the spaghetti squash in half lengthwise, remove the seeds and brush each side with 1 tbsp olive oil, sprinkle app. ¼ tsp of salt and pepper between both sides.
Turn the squash over and place cut side down on a baking sheet and roast in the oven for 45 minutes.
While the squash is roasting, prepare the relish and avocado cream sauce.
To prepare the relish, remove the kernels from the ears of corn and place in a large mixing bowl with the drained and rinsed black beans, tomatoes, red onion, cilantro, mini peppers and jalapeño.
Squeeze the lime juice over the relish, then add the cumin, ¼ tsp salt and ¼ tsp black pepper, mix well.
To prepare the avocado sauce, remove the avocado from the skin and discard the seed.
Place the avocado in a blender or food processor with the lime juice and cilantro, blend until smooth. If you desire a thinner consistency to the sauce, add a tablespoon of water, one at a time, until you’ve reached your desired consistency.
Remove the squash from the oven and use a fork to fluff the squash inside it’s shell.
Fill with the relish and drizzle with the avocado cream sauce.