Southwestern-Stuffed Acorn Squash

1. 1

   Cook the rice.

2. 2

   Preheat the oven to 375 degrees. In a small pot, bring 11/2 cups water to a boil with a large pinch of salt. Halve the acorn squash lengthwise (through the stem) and scoop out and discard the seeds.

3. 3

   Drizzle the halves with 1 teaspoon olive oil and season with salt and pepper. Place the squash, cut side down, on a baking sheet and roast for 35-40 minutes, or until the flesh is easily pierced with a knife.

4. 4

   Halve, peel, and finely chop the onion. Core, seed, and remove the white ribs of the red bell pepper then dice. Core and dice the tomato. Drain and rinse the beans.

5. 5

   Heat 2 teaspoons olive oil in a large pan over medium heat. Add the onion, red bell pepper, and as many chili flakes as you like (we used 1/4 teaspoon). Cook, tossing, for 4-5 minutes, until softened. Season with salt and pepper.

6. 6

   Add the chili powder, cumin, tomatoes and beans to the pan. Cook over medium-low heat for about 5 minutes. Once the rice is ready, fluff it with a fork and add it to the pan. Gently toss to combine.

7. 7

   Once the squash is ready, stuff each half with the filling. Top with the mozzarella cheese and return to the oven for 5 minutes, or until the cheese has melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.