Stuffed Acorn Squash

I'm trying to delve into more recipes that include fall/winter squashes, I think that they can really add some interesting aspects to a dish. The acorn squash in this recipe acts like an edible bowl, making a pretty presentation for a fall dinner party.

Slightly adapted from the Cozy Apron.

-2 acorn squash
-Olive oil
-Fresh cracked black pepper
-2 cloves garlic
-Pinch cumin
-Pinch cayenne pepper
-Pinch cinnamon
-3/4 cup cooked brown rice
-1/2 cup black beans
-1/4 cup cherry tomatoes, quartered
-1 tablespoon pepitas
-1/4 cup finely shredded sharp white cheddar cheese

First, you'll need to prepare the acorn squash -- cut a tiny piece off of the bottom to create a flat surface on both ends (don't take too much off or you wont have a bowl. Next cut each squash in half and scoop out the seeds. Drizzle each half with olive oil, season with salt and pepper, then place on a foil lined baking sheet. Bake at 400 degrees for 35 minutes or until the squash is tender.

While the squash is roasting, combine the garlic, cumin, cayenne pepper, cinnamon, rice, black beans, cherry tomatoes, white cheddar and pepitas in a bowl. Stir gently until well combined.

Once the squash has finished roasting, spoon equal portions of the rice mixture into each and top with 

Spoon equal portions of the beef/rice mixture into the cavity of each squash half, place the halves back onto the baking sheet and into the oven to bake for an additional few minutes to melt the cheese.

The blend of seasoning in the filling of the squash was really nice, it helped complement all of the other ingredients. We enjoyed this so much that I wish I had increased the recipe so that we'd have more leftovers. Each was a nice portion and held up well for lunch the next day. 


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