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Heat oven to 400 degrees and line a baking tray with foil. Lay both sides of squash side by side on pan (face-up) and place pan in oven. Bake until squash is fork tender, about 40 minutes.
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Remove from oven and scrape seeds and stringy stuff into trash. Now you can either scoop out squash with a spoon if you're feeling a bit lazy, or take the time to peel off the skin by hand and save every bit of squash. Measure out 2 cups of squash and save the rest for another use.
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While squash is baking, in a medium skillet, toast quinoa with oil for about 2 minutes over medium heat. Reduce heat to a simmer, add water, and cover. Cook, stirring occasionally, for about 20 minutes until softened. Set aside.
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Combine all other ingredients for filling in a food processor and blend until smooth. Scrape into the skillet with the quinoa and mix gently over low heat until warm.
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Scoop about 1 cup of filling onto a tortilla and fold in 2 opposite sides and roll into a burrito then repeat for remaining filling.
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Heat a small skillet and spray lightly with oil or cooking spray and place 1, or 2 if they will fit, burrito onto skillet over medium heat and toast each side for 1 to 2 minutes.
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Serve hot with guacamole and extra cilantro