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.
Meanwhile, prepare the quinoa according to package directions.
Place the corn in a dry non-stick skillet over medium-high heat and let the corn pan roast for 3-4 minutes. Stir a few times until the corn is golden brown.
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 cheddar cheese.
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.
We recommend organic ingredients when feasible.Cooking the quinoa a day in advance makes it easier to work with in the skillet because it's not so sticky.I used spicy homemade black beans that were made with garlic, onion, and lots of hot peppers. If you are using canned beans, you might want to consider adding some sautéed onion, garlic, or jalapeño to the quinoa black bean mixture.If you’re worried about damaging your pan by pan roasting the corn, you can add a little bit of oil. I always just find it easier to get that nice browning without the oil, but I also know that sometimes the browning doesn’t wash out of others’ pans as easily as it washes out of mine, and I wouldn’t want anyone to damage their pan in the process!Nutrition Facts
Roasted Corn and Quinoa Stuffed Squash
Amount Per Serving
Calories 262Calories from Fat 45
% Daily Value*
Saturated Fat 2g13%
Vitamin A 1035IU21%
Vitamin C 25.9mg31%
* Percent Daily Values are based on a 2000 calorie diet.