Ingredients:
- 1 lb. ground beef
- 1 lb. ground chorizo
- 1 large white onion, chopped
- 3-4 bell peppers, chopped
- 4 mild jalapeños, diced finely (I used both red and green)
- 3-4 acorn squash
- 1 cup quick-cooking brown rice
- 2-3 oz. queso fresco
Seasonings:
- Butter, oil, or ghee
- Minced garlic
- Chile powder
- Cumin
- Salt
- Pepper
- Cinnamon
- Red pepper
To Prepare:
Preheat oven to 400. Cut acorn squash lengthwise and scoop out the seeds. Discard or save them for roasting. Place the cut squash face down on an oiled baking sheet and roast about 25 minutes until squash is tender and edges begin to caramelize.
While the squash roasts, cook brown rice according to package directions, being sure to add salt (about ½ tsp) and crushed garlic clove to infuse flavor.
While the brown rice cooks, heat ½ T. cooking fat (I used ghee for concentrated flavor) over medium heat. Add onion, lower heat a bit to about 4.0, and let cook about 5 minutes, until they begin to sweat and caramelize. Add bell peppers, jalapenos, 2 T. minced garlic, 1 tsp. chili powder, 1 tsp. cumin, 1.4 tsp. red pepper, and ½ tsp. salt and continue to cook until the vegetables are tender, about another 5 minutes. Remove from heat, place into a large bowl and set aside.
Using the same skillet, place back over medium heat and add ground beef and chorizo. Allow to sear before breaking it up with a spoon. Add 2 tsp. child powder, 2 tsp. cumin, 1 tsp. salt, 1/2 tsp. pepper, and ¼ tsp. cinnamon and continue to cook until the meat is nice and browned, about 8-10 minutes. Using a slotted spoon, transfer the meat into the bowl with the vegetables. Add the brown rice to the mixture and stir in crumbled queso fresco, allowing the heat to melt the cheese. Taste and adjust seasonings as needed.
When the squash is done roasting, allow them to cool slightly before filling. After doing so, fill the squash with the mixture and place them back in the oven for 10 minutes until browned and heated through. Top with more queso fresco and top with sliced avocado, salsa, and/or Greek yogurt (a lighter alternative to sour cream).
