It's fall y'all!
Ham, Rice, & Manchego Stuffed Acorn Squash
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.