For the Spaghetti Squash: Preheat oven to 400°F. Line a baking sheet with aluminum foil or parchment paper. Brush the inside of the spaghetti squash with olive oil and sprinkle salt on top. Place the squash halves face down on the baking sheet. Roast for 35-45 minutes, or until fork-tender. When it’s done cooking, flip the squash over. Let it cool for ~5 minutes. Using a fork, scrape the strands off the side of the squash.
Avocado Lime Sauce: Combine avocado, jalapeno, lime juice, cilantro, and salt in a food processor or blender. Blend until smooth. Add water as needed to thin out the sauce.
Quick Pico De Gallo: Combine grape tomatoes, cilantro, lime juice, and salt in a bowl.
Fajita Peppers: Heat olive oil in a medium pan over medium heat. Add bell peppers, chili powder, and salt. Cook for about 5 minutes, until slightly charred and softened. Scoop out mixture and place in a bowl.
Chili Lime Black Beans: In the same pan, add black beans, lime juice, chili powder, dried cumin, and salt. Heat over medium-low heat for about 3-5 minutes. Remove from heat.
In each of the spaghetti squash halves, add black beans, fajita peppers, and pico de gallo. Drizzle with the avocado sauce. Enjoy!