Tomato-Stuffed Acorn Squash

• 1 acorn squash
• 1 cup cooked rice
• 1 tomato, diced
• ¼ yellow onion, diced
• ½ bell or Anaheim pepper, diced
• ½ cup shredded cheese
• Salt, pepper & garlic powder
• Oil, for brushing

1. Heat the oven to 400°F.
2. Cut the squash in half and scoop out the seeds.
3. Brush the cut sides with oil and roast cut-side down for 30 minutes.
4. Mix the rice, tomato, onion, pepper and cheese together, and season with salt, pepper and garlic powder.
5. Turn the halves over, fill them with the rice mixture and bake another 15 minutes, until the cheese is melted and the squash pierces easily.

Tip: Cooked rice from the night before works best — it holds together instead of turning mushy.