Taco-Stuffed Acorn Squash

Steps

• 1

  Preheat oven to 400°F.
• 2

  Pierce acorn squash with a fork 2-3 times. Microwave each squash separately for 6 minutes, or just until the flesh becomes tender enough to yield when pressed. Slice in half, remove seeds with a spoon and place cut-side up (skin down) on a parchment-lined baking sheet.
• 3

  In a large bowl, stir together quinoa, tomatoes, corn, black beans, cheddar and green onions. Spoon into the center of each acorn squash. Bake for 20-25 minutes, or until cheese is melted.
• 4

  Garnish with cilantro, if desired.