Cheesy Acorn Squash Stuffed with Southwestern Quinoa

Preheat oven to 350 F. Pierce the acorn squash with a fork several times. Place the whole squash onto a sheet pan and roast until fork-tender, about 45 minutes. Remove the squash from the oven and allow to cool for about 15 minutes before handling.

Increase oven temperature to broil.

While the squash is cooling, heat the oil over medium heat in a large skillet. Cook the onions and jalapenos for 3-4 minutes or until the onions are tender and translucent. Add the cumin, chili powder, and salt. Stir in the black beans, corn and quinoa and heat through. Toss in the fresh cilantro and taste for seasoning, adding more salt as needed. Remove from heat.

Slice the squash in half length-wise. Scoop out the seeds with a spoon and set the halves back on the baking tray. Fill the squash halves with large scoops of the black bean and quinoa filling. Top with cheese and return to the oven on broil for about 2 minutes, or until the cheese is melted and bubbly. Top with additional cilantro and serve promptly.

Notes: Lime wedges and a hot sauce like Tapatio would be nice on the side.