1 large spaghetti squash
2 tbsp Enzo Olive Oil
2 cups black bean corn relish (recipe below)
1/4 cup avocado cream sauce [place 2 avocados, 2 limes (juiced) and 2 tbsp fresh cilantro in a blender until creamy]
Black Bean Corn Relish
2 ears corn (grilled)
1 can (15.5 oz) black beans
1 cup cherry tomatoes (quartered)
½ red onion (chopped)
¼ cup cilantro (chopped)
3 sweet mini peppers (chopped)
1 jalapeno (chopped)
1 lime (juiced)
½ tsp black pepper
½ tsp cumin
¼ tsp kosher salt
Remove the kernels from the ears of corn into a large mixing bowl.
Drain and rinse the black beans, then add to the corn.
Add the tomatoes, red onion, cilantro, mini peppers and jalapeño.
Squeeze the lime juice over the relish, then sprinkle the cumin, salt and pepper on top.
Preheat oven to 400°.
Slice the spaghetti squash in half lengthwise, remove the seeds and brush each side with 1 tbsp olive oil.
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, place into the refrigerator until squash is finished roasting.
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.