Cut butternut squash in half lengthwise and scoop out seeds.
3. Step
Drizzle halves with 1-2 tablespoons olive oil and sprinkle with salt and pepper, to taste.
4. Step
Bake squash for 45-50 minutes until soft enough to scoop, but not completely cooked. Set aside to let cool.
5. Step
In a pot or sauté pan over medium heat, add one tablespoon olive oil. Then add rice and vegetable stock. Cover the lid and cook it for few minutes until the rice is soft.
6. Step
Add garlic, tomatoes, black beans, corn, cilantro, cumin, chili powder, and salt and mix well until the spices are fragrant.
7. Step
Scoop out insides of squash leaving a 1-inch (2 cm) border around the edge. and add it to the rice mixture. Then add cheddar cheese.
8. Step
Now, scoop rice mixture into squash halves until full. Sprinkle more cheddar cheese on top.
