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Ingredients/ shopping list:

• 1 large acorn squash, halved and seeded
• 1 large red pepper, chopped
• 2 banana peppers, chopped
• 1 large sweet onion, chopped
• 1/2 cup sun dried tomatoes, sliced
• 2 shallots, finely chopped
• 3 garlic cloves, minced
• 1-2 tablespoons olive oil
• 1 can white or pinto beans, drained and rinsed
• salt, to taste (fresh ground is best)
• pepper, to taste (fresh ground is best)
• 2 cups of cooked brown or wild rice
• 1½ tsp cumin
• 1 tsp chili powder
• ½ tsp oregano

Directions:

2. Cut the acorn squash in half and scrape the insides to remove all seeds.

3. Lightly coat the acorn squash halves with extra virgin olive oil and sprinkle a pinch of salt and pepper on each half.

4. Place the acorn squash halves on a baking sheet face up and set a timer for 15 minutes.

5. Chop the red pepper, banana peppers, shallots, and onion.

6. Drizzle some olive oil in a pan and sauté the veggies until they turn bright but still have a little crunch.

7. Mince the garlic, slice the sun dried tomatoes and add them to the sautéed vegetables.

8. Once the veggies are almost fully cooked (about 7 minutes), add the oregano, cumin, chili powder, and a pinch of salt and pepper, to taste.

9. Combine the drained can of beans with the vegetable mixture.

10. Once the rice is done cooking, fold the rice and bean/ vegetable mixture together.

11. Remove the acorn squash halves from the oven and fill each with a heaping portion of the been, vegetables, and rice mixture.

12. Return to the oven for another ~15-20 minutes, or until the squash is easily fork tender and the edges have browned.

12. Remove from the oven. Allow to  cool for 10 minutes, serve, and enjoy!

12. Suggestions – Use Daiya mozzarella cheese as a tasty garnish. 

Enjoy!