Ingredients: Acorn squash Olive oil Salt and pepper ½ cup cooked quinoa ½ cup corn 1 tsp cumin 1 tsp garlic powder ½ tsp chipotle powder 1 package of A Dozen Cousins Cuban Black Beans Queso Fresco Green onion (chopped) Instructions: Preheat oven to 350 degrees Fahrenheit. Cut acorn squash in half and spoon out seeds. Brush the inside with olive oil and season with salt and pepper. Place on a baking sheet. Bake squash for about 30 minutes or until fork tender. While squash is baking, heat olive oil in a skillet over medium heat. Saute corn and quinoa together for 2-3 minutes. Add cumin, garlic powder, chipotle powder, and 1 package of A Dozen Cousins Cuban Black Beans to corn and quinoa mixture. Cook until liquid has cooked down. Once squash is cooked to desired tenderness, spoon in mixture until filled. Top with queso fresco and green onion.
