Stuffed Squash, mac& cheese and a cap steak.

Acorn Squash with Cheesy Rice and Poblanos

Makes: 4 servings

Instead of using the microwave oven, you can bake squash

in a 350-degree oven until tender, about 40 minutes. You also

can use sweet dumpling or delicata squash. After halving the

squash, cut a small slice from the uncut ends so the squash

halves sit level.

4 small (about 1 pound each) acorn squash, halved, seeds

and fibers removed

2 to 3 tablespoons unsalted butter or olive oil

1 medium-size white onion, chopped

2 medium-size poblano chiles, halved, seeded, chopped

(or 1 poblano and 1 red or yellow bell pepper)

3 large cloves garlic, crushed

2 cups cooked white or brown rice OR 1 pouch (8.8 to 10.5

ounces) fully cooked rice

1 cup frozen corn kernels, thawed

1⁄2 teaspoon salt

1⁄2 teaspoon each: thyme, black pepper

1⁄8 teaspoon ground allspice

1 1⁄3 cups shredded Chihuahua or Monterey jack cheese

3 green onions, trimmed, chopped

1⁄4 cup chopped fresh cilantro

Lime wedges

Put squash halves, cut side down, in a single layer in a

microwave-safe baking dish. (Work in batches to accommodate

your microwave oven). Add about 1⁄2 inch of water to the

dish; cover with lid or plastic wrap vented at one corner.

Microwave on high, turning dish if needed, until a fork can be

inserted easily in the flesh of the squash, 13 to 15 minutes.

Keep covered while you cook the remaining squash. (Refrigerate

cooked squash halves up to 2 days.)

For filling, melt butter or heat oil in large skillet over medium

heat. Add onion and poblano; cook until tender, 5 to 6

minutes. Stir in garlic; cook, 1 minute. Stir in rice, corn, salt,

thyme, pepper and allspice; heat thoroughly. Remove from

heat. Stir in cheese, green onions and cilantro. Taste and

adjust seasonings.

Heat oven to 350 degrees. Arrange cooked squash halves

cut side up in oiled baking dishes. Sprinkle with salt and pepper

to taste. Spoon a quarter of the filling into each squash.

Cover with a sheet of oiled aluminum foil.

Bake until heated through, about 20 minutes (longer if

squash has been refrigerated before stuffing). Serve hot with a

squeeze of lime.