Mexican Roasted Corn

Return of the squash, part 100. You guys, I adore squash. How is it even a vegetable? It’s creamy. None of this watery crunchy vegetable stuff. This is smooth velvety yellow veggie seduction. Annnnd as if this hot squash topic couldn’t already get more controversial, this just in: I now eat the squash skin. Yes, it’s true. I’m becoming one of THOSE people. *eyes get wide* But there is just nothing that I can’t love about those bright yellow and green squash halves, loaded with spiced red quinoa, black beans, cheddar cheese, and roasted corn… (not done yet)… topped with green onions for a kick and crema and queso fresco for a creamy finish. Ahhhh. This is what healthy food should taste like. You are still fixated on the weirdness of the skin, aren’t you? Okay okay okay. I just crossed over like, yesterday, so I completely get it and I’m sorry for being a tiny bit weird. But the good news is that you don’t have to eat the skin to love this recipe. Hello? Cute little bowl of healthy Mexic...