Acorn Squash Stuffed with Southwestern Rice | Cook Smarts

Ingredients

• 1 can Beans, black (14 oz / 397 g), drained and rinsed
• 2 Acorn squash, medium, halved
• for cooking Foil
• 1/2 cup Salsa, store-bought
• 1 1/2 cups Cooked rice (leftover from Tuesday)
• 1 cup + 2 Tbsp Cheese, any shredded blend
• for serving Yogurt, plain or Greek
• 1 Oranges, segments
• 1 Avocados, chopped
• 2 tsp Mustard, dijon
• 2 tsp Honey
• 1 Tbsp Vinegar, red or white wine
• 3 Tbsp Oil, olive
• 4 oz Baby spinach
• 1 oz Almonds, sliced