Taco Stuffed Butternut Squash

Preheat oven to 400F. Cut your butternut squash in half. You can microwave it for 3-4 minutes to soften it if desired. Scoop the seeds out, then grease a baking pan. Place the squash face down on the greased pan and bake for 40-45 minutes, or until the squash is soft (time depends on the size of your squash).

While the squash bakes, prepare your toppings. Sauté some peppers in a little taco seasoning. Mix 1 cup of cooked quinoa with 1/4 cup salsa to enhance its flavor. Have your black beans and corn ready.

Once the squash is done, remove it from the oven. Using a fork, pull some of the squash flesh out to create a base for your filling (you can remove some and save it for later if desired). Layer in your prepared toppings (quinoa mix, black beans, corn, sautéed peppers) and serve immediately.