Preheat oven to 400F

Carefully cut your butternut squash in half using a sharp knife. Do not remove the stem or skin. USe a spoon or your hands to scoop the pulp and seeds out of the center. Place the butternut squash halves face-up on a baking sheet and brush with oil [optional]. Bake for 50-60 minutes until you can pierce the center with a fork and it is very soft.

Meanwhile, prepare the filling. Heat oil or butter over a large skillet and add in chopped green onions. Saute until fragrant and then add in the black beans, rice, and all the spices.

Stir until combined and add in the corn and spinach. The spinach will look like a lot, but will reduce down quite quickly. Continue to stir and saute. Once spinach reduces down, the butternut squash filling is done.

Once the butternut squash is soft enough in the center, remove it from the oven and let it cool for 5-10 minutes.

Using a spoon, carefully scoop out the center of the butternut squash, leaving about ½ to 1 inch around the bottom and sides so there is enough to eat with your filling. Reserve the rest of the butternut squash you scooped out for another recipe.

Scoop out your prepared filling and spoon it into the butternut squash boat. Make sure to press it down with your spoon so that it is packed in tightly. There may be some leftover that you can eat on the side or use for another recipe.

Serve immediatly or store in an ait-tight container in the fridge for up to 3 days. If you store it, reheat in the oven at 350F for 15 minutes.