Baked Carnival Squash with Chorizo Brown Rice and Black Bean Pilaf

Stuffed acorn squash is such a warming fall and winter dish - every time I have it I wonder why we don't eat more of it.  There are myriad ways to stuff acorn squash, and you can call one your own.  As a start, try this.
1/3 cup short grain brown rice
1 Tbsp rainbow quinoa
1 Tbsp canola oil
1 cups water
1/4 tsp salt

2 Carnival acorn squash, sliced in half through stem and seeded
1 Tbsp brown sugar

1/3 lb ground pork
1/3 lb raw chorizo
1 shallot, minced
2 cloves garlic
palmful cilantro
1/2 tsp coriander powder
1 tsp cumin seeds
1 Tbsp whole grain mustard

1/2 can black beans, rinsed and drained
2 Tbsp grated parmesan cheese

Preheat oven to 400F. Sauté the rice and quinoa in the oil for about 5 minutes until fragrant.

Add the water and salt and bring to a gentle boil. Place acorn squash halves in an oiled casserole with 2 tablespoons water on the bottom.

Season evenly with brown sugar, salt and pepper. Cover with plastic wrap and microwave for 10 minutes.

Meanwhile, mix the pork, chorizo, shallot, garlic, cilantro coriander, cumin and mustard in a medium bowl.

Mix gently with your hands or two forks. Sauté mixture in a large skillet until the meat is well browned. Season to taste with salt and pepper. Then add the black beans, and the rice when it is cooked. Mix well.

Stuff the squash halves with the rice mixture.

Sprinkle with parmesan cheese. Bake in oven covered for 15 minutes, and then uncovered for 15 minutes.

Serves 4.