- 1 cup uncooked (2½ cups cooked) brown rice
- 4 delicata squash
- 2 garlic cloves
- 1 can chipotle chilies in adobo sauce
- 1 tablespoon honey
- ¼ cup olive oil
- 3 green onions
- ¼ cup cilantro, chopped
- 1 (15-ounce) can black beans (1½ cups cooked)
- 1½ cups salsa
- 1½ cups frozen or canned corn
- 1½ teaspoons cumin
- 2 teaspoons chili powder
- ½ teaspoon garlic powder
- 1½ cups Monterrey Jack and Cheddar blend shredded cheese (Mexican blend)
- Hot sauce, for garnish (optional)
- Sour cream, for garnish (optional)
Preheat oven to 450°F.
Cook rice according to package instructions (or make rice beforehand and heat slightly prior to serving).
Wash the squash. Cut each squash in half and scoop out the seeds with a spoon. Mince garlic and 1 chipotle chili, then in a small bowl combine garlic and chili with 2 tablespoons adobo sauce, honey and olive oil. Rub mixture onto both sides of squash. Place squash halves cut side down on a baking sheet lined with parchment paper. Bake for about 25 minutes, until tender when poked with a fork.
Meanwhile, when rice finishes, thinly slice green onions. Chop ¼ cup cilantro. Drain and rinse beans. In a large bowl, mix together 2½ cups cooked brown rice, green onions, beans, salsa, corn, cumin, chili powder, garlic powder, ½ cup shredded cheese and 2 tablespoons adobo sauce. Taste, and adjust seasonings if desired.
When squash are roasted, spoon filling into each half. If desired, top with a few dashes hot sauce. Sprinkle the filling with the remaining shredded cheese. Bake squash again for 3–5 minutes, until the cheese melts.
To serve, garnish with chopped cilantro. Top with sour cream if desired.