Ingredients
Method
Preheat your oven to 375°F (190°C).
Cut the yellow squash in half lengthwise and scoop out the seeds to create a boat-like shape. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and place them cut side up in a baking dish.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and bell pepper, sauté until soft, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper to the skillet. Stir until well combined and heated through, about 3-5 minutes.
Remove the skillet from heat and fold in half of the shredded cheese.
Stuff each yellow squash half with the quinoa mixture, packing it in well. Top with the remaining cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and return to the oven for an additional 10-15 minutes or until the cheese is melted and bubbly.
Once cooked, remove the stuffed squash from the oven and let cool slightly before garnishing with fresh cilantro.
Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings
- Presentation Tips: Serve on a colorful platter with a sprinkle of fresh herbs and some lime wedges on the side for an extra burst of flavor.