We aren’t the biggest fans of acorn squash, but we have a bunch of them sitting on the counter from the last couple weeks of vegetable shares. I went searching for some ideas and landed on one that includes taco meat and beans. Great on both accounts: I can make tacos for Charlie and make a batch of beans to use throughout the week. It is the year of beans, after all.

I cooked a pound of ground beef with taco spices, a pound of black beans, and a box of Spanish rice. While it all cooked, I cut acorn squash in half and roasted it. I mixed about half of the ingredents together to make the filling, then scooped it into the squash, topped with cheese, and stuck it back in the oven. I served them in bowls and spooned some homemade tomatillo salsa from the last of this year’s tomatillos on top.

Here is what it looks like just out of the oven:

Served with tomatillo salsa:

It honestly would have been better as a bowl without the squash, but it was a good, filling way to use the acorn squash, so we’ll probably make them another night this week when we need an easy dinner.

I had enough time while these were baking to slice up some local pears and make a quick puff pastry galette for dessert: