Preheat oven to 375 degrees. In a small pot, bring 11/2 cups water to a boil with a large pinch of salt. Halve the acorn squash lengthwise and scoop out the seeds. Drizzle each half with 1 teaspoon olive oil and season with salt and pepper. Place each half, cut side down, on a baking sheet and roast for 35-40 minutes, or until the flesh is easily pierced with a knife.

Add the rice to the boiling water. Reduce to a simmer, cover, and cook for 15 minutes, until tender. Remove from the heat and set aside, covered, for 5 minutes to steam.

Halve, peel, and finely chop the onion. Mince the garlic. Halve the grape tomatoes. Drain and rinse the beans.

Heat 2 teaspoons olive oil in a large pan over medium heat. Add the onion, garlic, and as many chili flakes as you like (we used 1/4 teaspoon). Cook, tossing, for 4-5 minutes, until softened. Season with salt and pepper.

Add the chili powder, cumin, tomatoes and beans to the pan. Cook over medium-low heat for about 5 minutes. Once the rice is ready, fluff it with a fork and add it to the pan. Gently toss to combine.

Once the squash is ready, stuff each half with the filling. Top with cheese and return to the oven for 5 minutes, or until cheese has melted.

Serve right out of the oven and enjoy!