Mexican Corn Stuffed Squash with Cuban Black Beans
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.
