Stuffed Delicata Squash

• 3 Delicata squash, halved and cored
• 1 red bell pepper, chopped
• 30 ounces low salt black beans, drained
• 3-6 ounces Mexican cheese blend
• 1 sweet onion, chopped
• 4 ounces minced roasted garlic
• 4 ounces diced hot chili peppers
• 1 pound chorizo, browned
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 1 tablespoon cayenne
• 1 tablespoon ground cumin

1. Preheat oven to 450F; line a large, shallow baking pan with parchment paper.
2. Wash and halve the squash, hollow them out with a large spoonrnrub the interiors with garlic and EVOO, and place hollow side up on the parchment (this is heresy; so what?)
3. Roast for 20 minutes, then turn them over, sprinkle with EVOO, and roast for another 20 minutes; remove and turn hollow side up on a new piece of parchment on the same pan.
4. Meanwhile, caramelize the onions in a large skillet or wok, adding in the red pepper about 3/4 of the way through. Reserve the mixture.
5. Then, brown the chorizo in the same pan; add the onion/pepper mixture and heat through.
6. Add the beans, hot pepper, spices, heat and mix for another 10-15 minutes.
7. Stuff the squash with the mixture (can wait now, to heat and serve later).
8. Heat through at 350F for 15 minutes, top with a cheese mixture and heat to melt, another 10 minutes.
9. Serve with taco sauce or comparable topping (I use a homemade, no-sugar sauce) and sour cream.
10. Inspired by: http://www.acouplecooks.com/chipotle-black-bean-stuffed-delicata-squash/

red bell pepper, black beans, cheese blend, sweet onion, garlic, hot chili peppers, chorizo, chili powder, paprika, cayenne, ground cumin

Taken from food52.com/recipes/65680-stuffed-delicata-squash (may not work)