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Spice up some gorgeous gourds with a Mexican inspired rice and bean stuffing.
Preheat your oven to 400F (204C) and line a large rimmed baking sheet with parchment paper.
Place the squash halves, cut side down, on the baking sheet and bake for 30 - 40 minutes, or until the halves are tender and golden brown around the edges.
While the squash roasts, prepare the stuffing. Cook the rice according to package instructions and tex mex seasoning.
Mix blackbeans, tomatoes and bell peppers into the rice mixture.
Once the squash is done, turn each piece cut side up on the baking sheet and fill it with stuffing. Top each squash with 1/4 cup of Daiya Pepperjack Cutting Board Shreds.
Return to the oven for about 10 minutes, or until the cheese has melted. Allow the squashes to cool a bit and serve warm.
A handy Tex Mex seasoning to keep on hand whenever you want to spice things up: 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1/4 teaspoon garlic powder, 1/2 teaspoon salt, 1 teaspoon ground black pepper.