Southwest stuffed acorn squash

Step 1

Preheat oven to 400°F (200°C).

Step 2

Cut off the ends of squash before cutting squash in half horizontally. Scoop out seeds and save for roasting.

Step 3

Drizzle squash with olive oil and sprinkle salt and pepper. Place cut-side up on a parchment paper-lined baking sheet.

Step 4

Bake for 40 minutes, or until tender.

Step 5

In a medium saucepan, add vegetable stock and rice.

Step 6

Stir and bring to boil over high heat.

Step 7

Cover and simmer for 45 minutes. Remove saucepan from heat.

Step 8

Heat olive oil in a large saucepan or skillet over medium heat.

Step 9

Add onions, stirring frequently until translucent.

Step 10

Add garlic and cook until fragrant.

Step 11

Add bell pepper, salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, and dried oregano. Stir until spices are evenly distributed.

Step 12

Mix in black beans, corn, tomatoes, and cooked rice.

Step 13

Fill squash halves with rice mixture and sprinkle with cheese.

Step 14

Bake for 5 minutes, or until cheese is melted.

Step 15

Top with avocado slices and cilantro.

Step 16

Enjoy!