Southwest Stuffed Acorn Squash Persons 4 Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Ingredients 4 Scorn Squash Olive Oil Salt and Pepper 1-10 oz Package Brown Rice 1 Small Onion, diced 1/2 Tablespoon Olive Oil 1-15 oz can Diced Tomatoes, no salt-added 1-15 oz Can Black Beans, rinsed and drained 1-15 oz Can Sweet Corn, rinsed and drained 1 Container Chipotle Bitchin' Sauce Optional Toppings: Shredded Cheese, Cilantro Instructions Preheat oven to 350 degrees F. While oven is preheating, prepare acorn squash by cutting the tops off each squash. Using a spoon (or clean hands), remove seeds. Coat the inside of each squash with olive oil, and season with salt and pepper. Add to a lined baking sheet. Set aside. While oven is preheating, steam brown rice packet in microwave according to package directions. In a medium skillet, add olive oil and dice onion and sauté over medium-high heat until translucent (about 5 minutes). Reduce heat to medium and add tomato, black beans, corn, brown rice, and entire container of Chipotle Bitchin' Sauce to sautéed onion. Stir and cook for about 3 minutes or until well-combined. Fill squash with veggie/rice mixture and bake for 30 minutes. Once stuffed squash is cooked, top with your favorite toppings such as shredded cheese or cilantro.