Acorn Squash Stuffed with Southwestern Rice
This satisfying vegetarian main dish can be assembled ahead of time and finished in the oven before serving. Smarts: If you still have leftover turkey or any ot
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Cooking tools:
- Ice cream scoop
- Chef's knife
- Cutting board
- Baking dish
- Aluminum foil
- Oven
- Microwave
- Fork
- Spoon
- Mixing bowl
- Whisk
- Measuring spoon
- Serving bowl
- Plate
Ingredients
- 1 can Beans, black (14 oz / 397 g), drained and rinsed
- 2 Acorn squash, medium, halved
- 1/2 cup Salsa, store-bought
- 1 1/2 cups Cooked rice (leftover from Tuesday)
- 1 cup + 2 Tbsp Cheese, any shredded blend
- 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
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