gluten free, vegetarian, soy free, nut free, egg free

What You’ll Need:

4 summer squash, yellow or green

1 can black bean, drained & rinsed

4 ears corn, cut from the cob (about 2 c)

½ pint cherry tomato, halved

½ c ish fresh cilantro

1 tsp chili powder

1 tsp cumin

Salt & pepper to taste

Optional: 1 fresh jalapeno, sliced

4-ish ounces cheddar cheese, shredded

Parchment paper

Preheat oven toto 350*

Then, slice squash in half lengthwise. Scoop out seeds with a spoon to create little boats.

Line up boats on a parchment paper lined baking sheet. Season with salt & pepper, then pop

into the oven for 15 minutes.

While squash roast, combine beans and veggies in a large bowl. Toss with spices.

Stuff the squash with spiced beans & veggies. Top each with cheddar & jalapeno if desired.

Pop back into the oven for 7 minutes, or until cheese is melted.

Serves 2.