Ingredients:
2 Acorn squash
1 cup of your favorite rice or grain ( in a pinch we used Seeds of Change)
1 chopped red pepper
1 chopped yellow pepper
1/2 an onion, diced
1/2 can black beans (rinsed)
3/4 tsp lemon juice
1 tbsp olive oil + 1 tsp
1/4 tsp garlic powder
1/4 tsp cumin
1/4 tsp smoked paprika
salt to taste
Top each halve with about 1 tbsp shredded cheese ( I used colby jack) and fresh cilantro
Begin by cooking your favorite rice. To save time I often use the Seeds of Change Quinoa Brown Rice packets. Mine comes with some spice flavoring, so you may want to add in a little if making your own rice. While your rice is cooking, rinse and chop up both peppers and the onion. Add the 1 tbsp of oil to a pan on medium heat, then add in your peppers and onions. Allow them to brown or even get some nice char marks. Add salt and pepper to taste along with 1/8 tsp cumin and 1/8 tsp granulated garlic. Begin preheating your oven to about 360 F.
Once your peppers and onions appear to be done, incorporate your rice into the pan. Add in your lemon juice, another 1/8 tsp garlic powder, 1/8 tsp cumin, and 1/4 tsp smoked paprika. Add salt and pepper to taste, then stir in your rinsed black beans last.
Once your mixture is ready, cut your squash in half or even in thirds. Scrape out any seeds and stringy portions on the inside of the squash. Rub the interior of the squash with the 1 tsp of olive oil and add a little more salt and pepper. Spoon your rice mixture into the squash and place it on a cookie sheet. Put the squash into the oven, and bake until it is easy to pierce with a fork. This depends on how large the squash is and how small your cut portions are. This may take anywhere from 35 minutes to over an hour, but I would start checking after 45 minutes. When the squash is easy to pierce with a fork, sprinkle your cheese over the top. Once the cheese is melted over the squash, remove it from the oven. Sprinkle your fresh cilantro over the top and enjoy!