Cooking with Kat Southwestern Acorn Squash [Video]

Ingredients
• 2 Acorn Squash, cut in half
• 1 red onion, chopped
• 1 bell pepper, chopped
1 cup grape tomatoes, halved
• 1 Tbsp chili powder
• 1 tsp ground cumin
1 can (15 oz) black beans
1 cup cooked brown rice
Olive oil
Option: shredded Swiss cheese

Directions
1. Preheat oven to 375F. Lightly coat the pan with cooking spray.
2. Cut squash horizontally. Scoop out seeds. Place cut side down on the baking sheet. Bake for 45 minutes or until tender.
3. Heat over medium with 1 tbsp. of oil in a large skillet.
4. Add onion and peppers. Cook until soft
5. Add in chili powder and cumin, and stir.
6. Stir in tomatoes and beans. Cover and reduce heat to low for 10 minutes.
7. Mix in cooked rice.
8. Fill in acorn squash half with rice mixture.
9. Top with cheese and bake for
8-10 minutes.