Preheat the oven to 450 degrees. Line a baking sheet.
Cut the butternut squash in half and remove the seeds. Place the squash face down on the baking sheet. Cook for 40-45 minutes or until tender.
While the squash is cooking, make the quinoa. Add the quinoa and vegetable stock to a saucepan. Bring to a boil and then reduce heat to low-medium to simmer. This will take approximately 10 minutes.
In a skillet, add the black beans, fire-roasted tomatoes, corn, and spices. Cook on medium heat for 5 minutes, stirring occasionally. Stir in the quinoa and remove from the heat.
Once the squash has cooled enough to touch, hollow it out leaving a 1-inch border. Add the black bean mixture (you can add the scooped out squash or save it for another meal) and top with avocado and cilantro.