Ingredients

• 1 acorn squash, about 2 pounds
• 1/2 cup quinoa
• 1 cup water or vegetable stock
• 1/2 cup canned or fresh chopped tomatoes
• 1/2 tablespoon cumin
• 1 jalapeno, seeds removed and finely chopped
• 1 cup frozen corn, thawed
• 1 cup canned black beans, drained and rinsed
• 1/2 cup grated cheddar cheese (optional)
• 1 tablespoon finely chopped cilantro (optional)
• salsa or pico de gallo for serving (optional)

Serves 4