Step 1

Cook the brown rice according to the package instructions (or use our Instant Pot method).

Step 2

Meanwhile, preheat the oven to 450°F. Wash the squash, then cut each squash in half and scoop out the seeds with a spoon.

Step 3

Mince the garlic and 1 chipotle chili. Combine with 2 tablespoons of adobo sauce from the can of chilis, the honey, and olive oil, then rub on both sides of the squash. (Alternatively, rub each squash half with 1/2 tablespoon olive oil and sprinkle with kosher salt.)

Step 4

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.

Step 5

Meanwhile, when the rice finishes, thinly slice the green onions. Chop the cilantro. Drain and rinse the beans.

Step 6

In a large bowl, mix together the sliced green onions, salsa, black beans, corn, 2 tablespoons adobo sauce, and the cumin, chili powder, garlic powder. Add 1/2 cup shredded cheese and when the rice is done, 2 1/2 cups cooked rice. Taste, and adjust seasonings if desired.

Step 7

When the squash are done, scoop the filling into each half. If desired, top with a few dashes hot sauce. Cover with the remaining 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.