Vegan Southwestern Stuffed Butternut Squash

What You'll Need:
1 butternut squash
1 cup cooked black beans (canned or fresh)
3/4 onion, diced
3 cloves garlic, minced
1 red pepper, diced
1/2 can green chiles
1/2 tsp cumin
1/2 tsp chili powder
vegan cheese
cilantro, salsa, avocado (optional)
1/2 tsp salt

What You'll Need to Do:
Preheat oven to 375 F.

Half and seed your squash, and the hollow out each side just enough to form a shallow boat. Brush a baking sheet with some olive oil and also brush your squash with a little olive oil (both sides.)

Roast in the oven for about 30-40 minutes, flesh side down, or until the flesh is soft when you pierce it with a fork.

Meanwhile, sauté onions and garlic in a pan for about 3 minutes. Add bell peppers, chiles, and spices, and sauté another 5 minutes or so. Add beans and stir. Sauté a few minutes longer and remove from heat.

Remove squash from oven and stuff with filling. Top with some cheese and return to oven for about 5 to 10 minutes.

Enjoy!