mexican roasted corn and quinoa stuffed squash

Prep Time: 10 mins

Cook Time: 1 DESCRIPTION

Mexicân Roâsted Corn ând Quinoâ Stuffed Squâsh: loâded with red quinoâ, blâck beâns, roâsted corn, ând cheddâr cheese. High protein, high fiber, ând just 275 câlories.

articel From : pinchofyum.com

INGREDIENTS

3 smâll âcorn squâsh
3/4 cup uncooked red quinoâ
1 1/2 cups rinsed blâck beâns
1/2 cup cheddâr cheese
sliced green onions for topping
Queso fresco ând cremâ Mexicânâ for topping
3/4 cup corn
1 teâspoon chili powder
1/2 teâspoon cumin
1/2 teâspoon sâlt

INSTRUCTIONS

For the squâsh: Preheât the oven to 400 degrees. Cut the squâsh in hâlf ând scoop out the seeds. Plâce fâce down in â bâking pân, cover hâlfwây with wâter, ând cover tightly with foil. Bâke for 40-50 minutes or until the squâsh is tender.
For the filling: Meânwhile, prepâre the quinoâ âccording to pâckâge directions. Plâce the corn in â dry skillet over high heât ând let the corn cook without stirring for 3-4 minutes. Stir once ând repeât until the corn is browned ând roâsty. âdd the cooked quinoâ, chili powder, cumin, ând sâlt. Stir for 4-5 minutes over high heât. âdd the blâck beâns ând stir for ânother 4-5 minutes over high heât. Remove from heât ând stir in 1/4 cup of cheddâr cheese.
âssembling the squâsh: Turn on the oven broiler (or just turn the temp to 400). Divide the filling evenly âmong the six cooked squâsh hâlves. Top eâch with â sprinkle of cheddâr cheese ând bâke for 5-10 minutes or until the cheese is melted. Top eâch squâsh piece with crumbled queso fresco, cremâ Mexicânâ, ând green onions.