Ingredients

• acorn squash - 2 medium
• quinoa - 1 cup
• vegetable broth - 2 cups
• black beans - 1 can (15 oz), rinsed and drained
• corn - 1 cup
• red bell pepper - 1, diced
• onion - 1 small, diced
• garlic - 2 cloves, minced
• cumin - 1 teaspoon
• chili powder - 1 teaspoon
• olive oil - 2 tablespoons
• salt - to taste
• pepper - to taste
• cheddar cheese - ½ cup, shredded (optional)
• fresh cilantro - for garnish

Instructions

1. 1.

   Preheat the oven to 400°F (200°C).

2. 2.

   Cut the acorn squashes in half and scoop out the seeds.

3. 3.

   Brush the insides of the squashes with olive oil and sprinkle with salt and pepper.

4. 4.

   Place the squashes cut side down on a baking sheet and roast for 25-30 minutes until tender.

5. 5.

   In a saucepan, bring the vegetable broth to a boil and add the quinoa. Reduce heat and simmer for 15 minutes or until the broth is absorbed.

6. 6.

   In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.

7. 7.

   Add diced red bell pepper, corn, black beans, cumin, chili powder, salt, and pepper to the skillet. Cook for 5-7 minutes, stirring occasionally.

8. 8.

   Once the quinoa is cooked, fluff it with a fork and mix it into the skillet with the vegetables.

9. 9.

   Remove the roasted squash from the oven and fill each half with the quinoa mixture.

10. 10.

    Sprinkle cheese on top if using, and return to the oven for an additional 10 minutes.

11. 11.

    Garnish with fresh cilantro before serving.