Mexican Stuffed Acorn Squash {vegan & gluten free}

• 1 small-medium acorn squash halved and seeds removed
• 1/2 tablespoon cooking oil such as avocado
• 1 small red bell pepper chopped
• 1 15 ounce canned black beans
• 1 8 ounce low sodium canned corn
• 1 small red onion diced
• 2 cups cooked quinoa
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 1/4 tsp garlic powder
• 1/4 chop roughly chopped cilantro

cilantro lime avocado sauce

• 1 small avocado pitted and fleshed
• 1/2 cup cilantro leaves you can include stems
• 1/2 lime
• 1/4 cup coconut milk or water, more for desired consistency
• 1 tsp minced garlic 
• 1/2 tsp salt