Mexican Roasted Corn and Quinoa Stuffed Squash

• small acorn squash↗3
• uncooked red quinoa↗0.75 cup
• rinsed black beans1.5 cup
• corn↗0.75 cup
• chili powder↗1 teaspoon
• cumin↗0.5 teaspoon
• salt↗0.5 teaspoon
• cheddar cheese↗0.5 cup
• sliced green onions for topping
• Queso fresco and crema Mexicana for topping

Step-by-step instructions

1. 1

   For the squash: Preheat the oven to 400 degrees. Cut the squash in half and scoop out the seeds. Place face down in a baking pan, cover halfway with water, and cover tightly with foil. Bake for 40-50 minutes or until the squash is tender.

2. 2

   For the filling: Meanwhile, prepare the quinoa according to package directions. Place the corn in a dry skillet over high heat and let the corn cook without stirring for 3-4 minutes. Stir once and repeat until the corn is browned and roasty. Add the cooked quinoa, chili powder, cumin, and salt. Stir for 4-5 minutes over high heat. Add the black beans and stir for another 4-5 minutes over high heat. Remove from heat and stir in 1/4 cup of cheddar cheese.

3. 3

   Assembling the squash: Turn on the oven broiler (or just turn the temp to 400). Divide the filling evenly among the six cooked squash halves. Top each with a sprinkle of cheddar cheese and bake for 5-10 minutes or until the cheese is melted. Top each squash piece with crumbled queso fresco, crema Mexicana, and green onions.