86'n It

(Adapted from this recipe.)

2 acorn squashes (about 1 1/2 pounds each), halved and seeded

1 cup rice

4 ounces manchego cheese grated (about 1 cup)

3 ounces ham, chopped

1 tablespoon olive oil

kosher salt and black pepper

1 tablespoon red wine vinegar

Heat oven to 450° F. Place the squash halves cut-side down in a baking dish, add ¼ inch water, cover with foil, and bake until tender, 25 to 30 minutes.

Meanwhile, cook the rice according to the package directions. In a medium bowl, combine the rice, manchego, ham,  oil, and ¼ teaspoon each salt and pepper.

Turn the squash halves cut-side up and, dividing evenly, fill with the rice mixture. Bake until the filling is warmed through and the manchego is melted, 8 to 10 minutes.