Preheat your oven to 400°F (200°C).

Slice the butternut squash in half lengthwise, scoop out the seeds, drizzle the insides with olive oil, and sprinkle generously with salt and pepper.

Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-40 minutes, or until the flesh is fork-tender.

While the squash is roasting, combine the cooked quinoa (or rice) and black beans in a bowl. If you’re using cheese, add it at this stage for a creamier filling. Mix well until combined.

Once the squash is done, carefully flip the halves over, scoop out about half of the squash flesh and mix it with your quinoa and bean mixture. Taste and adjust seasoning as needed.

Spoon the filling back into the squash halves, topping with an additional sprinkle of cheese if desired. Return the stuffed squash to the oven and bake for another 15-20 minutes until heated through.

Remove from the oven and let it cool for a few minutes. Top with Greek yogurt (or sour cream) and garnish with chopped green onions or cilantro before serving.