Quinoa Stuffed Acorn Squash

Ingredients

Squash

• 2 small acorn squash
• 1/2 yellow onion, diced
• 1 cup cooked quinoa
• 1/2 cup black beans, drained and rinsed
• 1/2 cup frozen or fresh corn
• 1 tsp. chili powder
• 1 tsp. ground cumin
• dash of salt and pepper
• cilantro, feta cheese, sour cream (I used plain Greek yogurt) for garnishing
Chicken *(Omit if going vegetarian-style)
• 2 small chicken breasts, cubed
• 1 T coconut or olive oil
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. ground paprika

Instructions

1. Preheat the oven to 400 degrees. Cut the acorn squash down the middle and scoop out all the seeds. Place squash cut-side down in a baking pan, cover halfway with water, and put foil over the pan. Bake in the oven for 50 minutes, until soft.
2. While the squash is baking, cook the quinoa according to the directions. (I recommend cooking it in chicken broth to give it some flavor.)
3. Combine the salt, pepper, garlic powder, onion powder and ground paprika in a bowl, and mix well. Add the cubed chicken and roll it around until it is covered in the seasoning.
4. Heat some oil in a saucepan and cook the chicken on low-medium heat until white in the middle. (Not too long or it will be tough, about 5-7 minutes.) Place the chicken on a plate and leave excess oil in the pan.
5. Saute the diced onions until soft, about 4 minutes, then add the corn and allow to brown slightly. Add the quinoa, beans, cumin, chili powder, and a dash of salt and pepper. When warm, add the chicken back to the pan and stir.
6. When the squash is soft, remove from the oven and use a large slotted spoon to remove from the water. Place cut-side up on a plate and fill each squash with the quinoa mixture. Top with sour cream, feta cheese and cilantro.