3 small acorn squash
¾ cup tri-quinoa, cooked per package directions
1 can 15 ounces black beans, rinsed
¾ cup corn
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon salt
1 tablespoon yellow onion, chopped
sliced green onions
Queso fresco and crema Mexicana for topping
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.
Or you can cut the squash in half and cook in microwave in 5 minute increments until done. Mine cooked in 10 minutes.
For the filling:
Place the corn in a dry skillet over high heat and let the corn cook without stirring for 5-6 minutes. Stir once and repeat until the corn is browned and roasty.
Add the yellow onions and cook until translucent.
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 ¼ cup of cheddar cheese.
Assembling the squash:
Divide the filling evenly among the six cooked squash halves.
Top each with a sprinkle of crumbled queso fresco, crema Mexicana, and green onions.