Ingredients

• acorn squash - 2
• 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, chopped
• garlic - 2 cloves, minced
• cumin - 1 teaspoon
• chili powder - 1 teaspoon
• olive oil - 2 tablespoons
• salt - to taste
• pepper - to taste
• 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 inside of the squash with olive oil and season with salt and pepper.

4. 4.

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

5. 5.

   In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until quinoa is fluffy.

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, and chili powder. Cook for another 5 minutes.

8. 8.

   Combine the cooked quinoa with the vegetable mixture. Adjust seasoning with salt and pepper.

9. 9.

   Remove the roasted squash from the oven and flip them over.

10. 10.

    Spoon the quinoa mixture into each squash half, packing it gently.

11. 11.

    Return to the oven and bake for an additional 10 minutes.

12. 12.

    Garnish with fresh cilantro before serving.