winter squash black bean quinoa

 My garden was prolific last year and I'm trying to eat through it all!  Winter squash is especially urgent now as I caught some had started to mold so we need to eat through all the good ones.

Here is my latest venture, which I'm making right now.  I'm using buttercup squash (no need to peel, and great flavor) and any winter squash should work well.  I'm chopping on a small dice to fit in with everything else.  Each serving (1/4 of it) is 16 grams of protein, the recipe says, which is good for me and Friend will add a side of chicken or an egg. 

Ingredients

• winter squash, about 2.5 pounds
• 2 T olive oil
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1 tsp pepper
• 1/2 tsp salt
  
• 1 cup quinoa
• 2 cups water or broth
  
• can of black beans, drained and rinsed
  
• 1 lime to juice
• 1/3 cup cilantro, chopped
  
• 3 scallions, chopped
  

 Directions

Heat oven to 400 degrees.  Combine oil and spices in a large bowl, and then put in the squash and stir around to coat.  Place on sheet pan and put into oven for about 25 minutes.

Rinse quinoa and bring to boil with water/broth then to a simmer for 12-15 minutes.  Turn off heat and let it sit at least 5 minutes.

Mix cooked squash and black beans in bowl.  Add lime juice.  Fold in quinoa and cilantro and scallions.