Southwestern-Stuffed Acorn Squash

• 2 cans black beans
• 2 Roma tomatoes
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 2 teaspoons chili flakes
• 1 cup mozzarella cheese
• 1 cup whole grain rice
• 2 acorn squash
• 2 tablespoons olive oil

1. Cook the rice.
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. 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. 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. 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. 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. 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.

black beans, tomatoes, chili powder, cumin, chili flakes, mozzarella cheese, grain rice, acorn, olive oil

Taken from www.yummly.com/recipe/Southwestern-Stuffed-Acorn-Squash-1709419 (may not work)