Black Bean and Quinoa Stuffed Acorn Squash

Preheat Oven: 350 degrees

Ingredients
 

• 3 medium Acorn Squash, halved and seeded
• 2 tablespoons Brown Sugar
• 1 tablespoon Butter, melted
• 2 tablespoons Olive Oil
• 2 cloves Garlic, chopped
• 2 stalks Celery, chopped
• 2 Carrots, chopped
• 1 can Black Beans, rinsed and drained
• 1 cup uncooked quinoa
• 1 vegetable bouillon cube
• 2 tablespoons ground cumin
• Salt and pepper to taste
• Shredded Cheddar cheese

Directions

Rub flesh of squash with butter and brown sugar (you can put this in a bowl, microwave and brush on too). Arrange cut side down on a baking sheet. Bake 30 minutes, or until tender.
While the squash is baking, heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook five minutes. Mix in the black beans and continue to cook and stir until vegetables are tender.

Boil two cups water, one cup quinoa, and the bouillon cube together. Reduce the heat to low and cook for 15 to 20 minutes until quinoa is fluffy. Season cooked quinoa with cumin, salt, and pepper. Then stir in the veggies and beans.

Stuff each squash halve with about a cup of the quinoa veggie mixture, and sprinkle with  cheddar cheese. Cook another five minutes or until the cheese is melted.