Veggie Box Acorn Squash 1 tablespoon olive oil 1 cup long grain brown rice 1 cup cooked black beans 1 teaspoon cumin 1 teaspoon paprika 2 teaspoons toasted sesame oil 1 teaspoon salt 1/2 teaspoon black pepper

Preheat oven to 350 F. Half acorn squash and scoop out insides. Brush the squash with olive oil and place on lined baking sheet cut-side down. Roast 30-40 minutes or until cooked through. Meanwhile combine rice, beans, cumin, paprika, and toasted sesame oil. Cool until all water is absorbed into the rice. Once tender, remove squash from oven. Scoop out until there's about 3/4 inches of squash left in the halves. Mix the squash with the rice and season to taste. Fill squash with rice mixture and serve.