cut each squash in half and scoop out the seeds. Brush the inside with oil and season with chili powder, cumin, salt and pepper
Bake the squash
Place squash halves cut-side down on a parchment lined baking sheet. Bake for 25-30 minutes or until the squash is tender when pierced with a fork.
Cook the quinoa
In a saucepan, bring vegetable broth or water to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until quinoa is fluffy and liquid is absorbed.
Prepare the filling
In a large bowl, combine cooked quinoa, black beans, corn, pepper onion, cilantro, and nutritional yeast. Mix well and season with salt and pepper to taste.
Stuff the squash
Once the squash is cooked, turn them cut side up and fill each half with the quinoa mixture.
Bake again
Return the stuffed squash to the oven and bake for an additional 10 minutes, allowing the flavors to meld.
Serve
Drizzle with lime juice before serving and enjoy this hearty flavorful meal. You may wish to top with additional cilantro, your favorite hot sauce, cream sauce, cheese sauce. Additional topping recipe below. Roasted Red Pepper Cashew Sauce or Cheesy Vegan Sauce