• Preheat oven to 400℉.

Prep the squash

• Cut 1 winter squash in half lengthwise and scoop out seeds. You can save and roast the seeds. See notes.
  
• Brush lightly with oil, sprinkle with salt and pepper.
• Place cut side down in a microwave-safe dish with about ¼ inch of water.
  
• Microwave on high for 8–12 minutes total, checking halfway through.

  It’s done when the flesh is tender when pierced but still holds its shape.
• You can also bake the squash at 400℉ for 30 to 40 minutes
  

Make Stuffing

• Heat 1 tablespoon olive oil in a medium pan over medium heat.
• Finely chop ½ small onion and 2 garlic cloves.
• Sauté onion until its fragrant and starting to turn translucent.
• Add garlic, sauté a minute until fragrant.

  Add 1 teaspoon oregano, 1 teaspoon cumin and ½ teaspoon chili powder.
• Add ¼ cup tomato sauce and 2 teaspoon adobo sauce.
• Add 1 cup black beans, 1 cup corn, and ¾ cup quinoa or rice.
• Simmer for a few minutes, and season to taste.
  

Stuff Squash

• Pat inside of squash dry with a paper towel.
• Stuff squash.
  

Bake

• Bake 400℉ for 15 minutes.
• Serve
  

Storing

• You can refrigerate covered for three days, and heat leftovers in the microwave.