1. Preheat oven to 375°F. To prepare butternut squash, cut off stem and bottom. Stand the squash upright and cut in half down the middle. Remove and discard the seeds. Place each half on a baking sheet with the cut side up. Drizzle a small amount of olive oil over each half and bake in the oven for 40-45 minutes, or until the squash can be easily pierced with a fork. If prepping the squash to be used on another day, allow the squash to cool to room temperature, then place in a large ziploc bag or plastic container and refrigerate for up to 3 days. Once ready to use, reheat squash in a microwave for 45-60 seconds before filling with quinoa.

2. While squash is baking, prepare the quinoa. Rinse quinoa before placing in a saucepan with the water, salt, chili powder, and cumin. Bring water to a boil over high heat, then reduce to low and allow quinoa to cook for 20 minutes, or until the water is absorbed.

3. Add the black beans and salsa to the quinoa and allow the beans to heat through, about 5 minutes on medium-low heat.

4. Remove the quinoa from the heat and add in diced avocado.

5. Fill the butternut squash cavity with quinoa mixture. Top each butternut squash taco bowl with Greek yogurt or sour cream. Serve immediately.