Ingredients:
4 large acorn squash
2 cups cooked brown rice
5 roma tomatoes, seeded and finely chopped
2 tbsp. cilantro, finely chopped
1 tsp. salt
1 tsp. black pepper
2 tbsp. lime juice
1/2 cup freshly grated Parmesan cheese
To Make:
Begin by preheating oven to 375 degrees.
Next, using a large knife, cut acorn squash in half, scoop out all seeds with a spoon, and place the halves on a baking sheet. Mix the brown rice, tomatoes, cilantro, salt, pepper, and lime juice together in a medium sized bowl, stirring well to combine. Stuff each squash half with as much of this mixture as will fit inside, and then sprinkle the parmesan cheese on top.
When oven is ready, bake the squash on the center rack at 375 for about 80 minutes, until the flesh is soft and the rice/tomato/Parmesan mixture is golden brown and almost crunchy. Remove from heat, let cool for five minutes, and then serve. This dish is great as a main course accompanied with a three bean salad and freshly-baked brown bread. Enjoy!
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