To roast the spaghetti squash: Preheat the oven to 400° F. Place the halves of spaghetti squash on a large baking sheet lined with parchment paper. Sprinkle the insides of the squash with cumin, chili pepper, and freshly ground black pepper. Turn them over so the insides are facing down and roast for about 50 minutes, until soft (easily pierced with a fork).
Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, and toss to combine.
Salsa: Can buy salsa or make your own. If buying, try to get fresh and low sodium. If making, add tomatoes and rest of salsa ingredients to food processor and gently process. Alternatively, can chop and serve as pico de gallo.
Guacamole: can make or buy at the store. If making, mash avocado with a fork. Add rest of ingredients and mix to combine.
To assemble, first use a fork to separate and fluff up the flesh of the spaghetti squash. Then divide the slaw into each of the spaghetti squash "bowls," and add a dollop of guacamole. Finish the big bad bowls with another sprinkle of freshly ground black pepper and some extra chopped cilantro, green onion, and lime wedge.
Enjoy!