Mexican-Spiced Stuffed Squash

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Line a sheet pan with foil. Place the halved squash on the foil. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange cut side down. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Carefully flip the squash to be cut side up.

Meanwhile, carefully rinse the rice (sifting through for any impurities). In a medium pot (or large for 4 servings), combine the rice, a big pinch of salt, and 1 1/4 cups of water (or 2 1/2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.  

Meanwhile, halve, peel, and medium dice the onion(s). Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the bell pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Quarter the lime(s). Roughly chop the jalapeño peppers. Thoroughly wash your hands immediately after handling. In a bowl, combine the guacamole and the juice of 2 lime wedges (or 4 wedges for 4 servings).

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the diced onion(s), sliced white bottoms of the scallions, diced bell pepper(s), spice blend, and as much of the chopped jalapeño peppers as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat. Add the juice of the remaining lime wedges; stir to combine. Taste, then season with salt and pepper if desired.

To the pot of cooked rice, add the cooked vegetables, guajillo sauce, half the monterey jack, and a drizzle of olive oil. Season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Evenly divide half the filling between each roasted squash half; top with the remaining monterey jack and drizzle with olive oil.

Roast 2 to 3 minutes, or until heated through and the cheese is melted. Remove from the oven and let stand at least 2 minutes. Divide the remaining filling between serving dishes. Top with the finished squash. Garnish with the lime guacamole and sliced green tops of the scallions. Enjoy!