3 Acorn squash
1 lb lean ground beef
1 cup cooked brown whole grain rice
1 can black beans, drained
1/4 cup onion, diced
1 tsp cumin
3 tbsp chicken broth
salt and pepper to taste
Shredded sharp white cheddar cheese
-Preheat the oven to 400 degrees, and line a baking sheet with foil or parchment paper.
-Prepare the acorn squash by cutting off the bottom “point” to create a flat surface (don’t take too much off), and also cut the stem part off to create another flat surface, again taking care to not cut too much off; next, cut the squash in half width-wise, in the center, creating 4 halves; scoop the seeds and stringy bits out, drizzle a little bit of olive oil into each of the 4 halves, and add a couple of pinches of salt and pepper to each half; place each squash half onto the baking sheet with the cavity facing down, and roast for roughly 30 minutes, or until the flesh is fork tender; remove from the oven, and allow the squash to cool slightly until they can be handled; leave the oven on.
While squash cooks, brown ground beef in a pan, adding onion half way through. Drain excess fat and return to pan. Add cooked rice, black beans, cumin and chicken broth, stir for a few minutes until warmed through.
Scoop spoonfuls in squash and cover with cheese. Place on baking sheet and warm until cheese melts, about 3 minutes. Garnish with tomato and cilantro and serve. Enjoy!