Chipotle Black Bean Stuffed Delicata Squash

1 cup Brown Rice, long grain
32 oz 1/2 Delicata Squash
2 serving Clove of Garlic (by BCOH1478)
7 oz Canned Chipotle Chilis in Adobo Sauce (1 can) (by COURT811)
1 tbsp Honey
.25 cup Olive Oil
3 serving Green Onion (Medium each)
1.5 cup Salsa
2 cup Black Beans - canned - Kroger
1.5 cup kernels Yellow Sweet Corn, Frozen
1.5 tsp Cumin seed
2 tsp Chili powder
.5 tsp Garlic powder
1.5 cup Cheese - Mexican Blend - 2% - 4 Cheese - Shredded - Kroger
4 tbsp Cilantro, raw

1.Cook the brown rice according to the package instructions (or, make the rice beforehand and heat it slightly prior to serving).
Meanwhile, preheat the oven to 450°F. Wash the squash, then cut each squash in half and scoop out the seeds with a spoon.
Dice 2 cloves garlic and 1 chipotle chili; combine with 2 tablespoons of adobo sauce, 1 tablespoon honey, and ¼ cup olive oil, then rub on both sides of the squash. (Alternatively, rub each squash half with ½ tablespoon olive oil and sprinkle with kosher salt.)
Place the squash halves cut side down on a baking sheet lined with parchment paper and bake for about 25 minutes, until tender when poked with a fork.
Meanwhile, when the rice finishes, thinly slice 3 green onions. Chop ¼ cup cilantro. Drain and rinse 1 can beans.
In a large bowl, mix together 2½ cups cooked brown rice, sliced green onions, 1 ½ cups salsa, black beans, 1½ cups corn kernels, 2 tablespoons adobo sauce, 1½ teaspoons cumin, 2 teaspoons chili powder ½ teaspoon garlic powder, and ½ cup shredded cheese. Taste, and adjust seasonings if desired.
When the squash are done, scoop the filling into each half. If desired, top with a few dashes hot sauce. Cover with shredded cheese, and place in the oven for a few minutes until the cheese melts. Top with chopped cilantro and serve with sour cream if desired.

Serving Size: Four servings of two squash halves per serving

Number of Servings: 4

Recipe submitted by SparkPeople user SARAH7743.