Creating Stuffed Butternut Squash Boats is surprisingly easy. Follow these steps to prepare this delightful dish:

1. Preheat Oven: Begin by preheating your oven to 400°F (200°C).
2. Prepare Squash: Cut the butternut squash in half lengthwise. Scoop out the seeds and place them cut-side up on a baking sheet.
3. Season Squash: Drizzle the squash halves with olive oil and season with salt and pepper.
4. Roast Squash: Roast the butternut squash in the preheated oven for 30-35 minutes, or until tender.
5. Cook Quinoa/Rice: While the squash is roasting, combine quinoa or rice with vegetable or chicken broth in a saucepan. Bring to a boil, then cover and simmer until cooked—approximately 15 minutes.
6. Sauté Vegetables: In a skillet, heat a splash of oil over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes until softened.
7. Add Garlic: Stir in the minced garlic and cook for an additional minute, until fragrant.
8. Combine Ingredients: In a large mixing bowl, combine the cooked quinoa/rice, sautéed vegetables, black beans, corn, cumin, paprika, and chili powder. Mix well and season with salt and pepper to taste.
9. Stuff the Squash: Remove the roasted butternut squash from the oven. Fill each half generously with the quinoa mixture, pressing down lightly to pack it in.
10. Add Cheese: If desired, sprinkle shredded cheese over the tops of the stuffed squash.
11. Return to Oven: Bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
12. Garnish: Once cooked, remove from the oven and allow to cool slightly. Top with fresh cilantro or parsley before serving.

Each step provides an opportunity to enhance the flavors and adapt the recipe to your liking.