Mexican Salad Stuffed Squash

• 1 whole Delicata Squash
• 1/4 cups Quinoa
• 1/2 cups Water
• 1/2 cups Cooked Black Beans
• 1/2 cups Fresh Or Frozen Corn
• 1/2 cups Green Bell Pepper, Chopped (or Substitute Snap Peas)
• 1/2 cups Cherry Or Plum Tomatoes, Quartered
• 2 Tablespoons Minced Red Onion
• 1/2 cups Cilantro Leaves, Loosely Packed
• 1 whole Lemon, Juiced
• 1/2 teaspoons Chili Powder
• 1/4 teaspoons Salt

1. Preheat your oven to 400u0b0.
2. Sliced the squash in half and remove the seeds.
3. Sprinkle the squash halves with salt, pepper and olive oil.
4. Roast for 20-30 minutes or until soft.
5. While the squash is cooking, put the water and quinoa into a small pot and bring to a boil.
6. When the water boils, turn the heat down to low and cover.
7. Cook until all the water is absorbed, approximately 10 minutes.
8. While the quinoa is cooking, mix together the beans, corn, peppers, bell pepper (or peas), tomatoes and onion.
9. When the quinoa is done, dump the the veggies on top of the quinoa and cover.
10. When the squash is done, remove it from the oven and let it cool.
11. Juice the lemon and chop the cilantro and mix it into the quinoa and veggies.
12. Stir in the chili powder and salt.
13. Fill the squash with the veggies and quinoa.
14. The recipe made a little bit more salad then would fit in the squash, so I just dumped it over the top because that salad is seriously good!

ubc, water, black beans, fresh or, green bell pepper, cherry, red onion, cilantro, lemon, chili powder, ubc

Taken from tastykitchen.com/recipes/sidedishes/mexican-salad-stuffed-squash/ (may not work)