Ingredients:

2 acorn squash halved and seeded

olive oil

1/4 teaspoon garlic powder

salt and pepper to taste

1/2 pound lean ground beef

1/2 cup rice

1/2 cup chicken broth

1/4 cup onion chopped

1/4 cup tomato chopped

1 clove garlic minced

salt and pepper to taste

1 teaspoon fresh parsley chopped

1/4 cup goat cheese crumbles

Directions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. Place the squash halves on the baking sheet and drizzle with olive oil then sprinkle with salt, pepper and garlic powder. Bake for 35 minutes.

3. Meanwhile, heat a large saucepan with the rice, broth, onions, tomatoes, garlic, salt and pepper over high heat. Cover and bring to a boil then reduce to simmer for 20 minutes or until rice is tender and all of the water is absorbed.

4. Heat a cast iron skillet over medium-high heat and brown the ground beef until cooked through. Drain and set aside.

5. Once the rice is done cooking, fold in the beef and take the squash out of the oven.

6. Stuff each half of the squash with the beef and rice mixture then place back in the oven for 10 minutes.

7. Remove the stuffed squash after it’s done cooking and top with goat cheese crumbles and parsley.

Bon Appetit!