Southwestern Stuffed Acorn Squash

Ingredients:

1 large or 2 small acorn squash
1/2 cup quinoa
1/2 teaspoon salt
2 teaspoons cumin
1/2 cup diced tomatoes with green chilies, in juice
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/4 cup corn kernels
1/2 cup black beans
cheddar cheese, grated
cilantro, chopped

Cut acorn squash in half if large or 3/4 from the bottom is using small. Remove seeds. Drizzle with vegetable oil and a dash of salt. Roast upside down 35 minutes until the insides are very tender.

On a pan half cook the quinoa in water. Then add vegetables and seasoning. Cook until water is absorbed.

Fill the squashes with the quinoa mixture and top with grated cheddar. Broil for 3-4 minutes. Garnish with cilantro. Serve with salsa, guacamole, and sour cream.