Southwestern-Stuffed Acorn Squash with Smoky Black Beans, Tomatoes, and Mozzarella

Add the rice to the boiling water. Reduce to a simmer, cover, and cook for 15 minutes, until tender. Remove from the heat and set aside, covered, for 5 minutes to steam.

Halve, peel, and finely chop the onion. Mince the garlic. Halve the grape tomatoes. Drain and rinse the beans.

Heat 2 teaspoons olive oil in a large pan over medium heat. Add the onion, garlic, and as many chili flakes as you like (we used ¼ teaspoon). Cook, tossing, for 4-5 minutes, until softened. Season with salt and pepper.

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.

Once the squash is ready, stuff each half with the filling. Top with cheese and return to the oven for 5 minutes, or until cheese has melted.