Stuffed acorn squash

1. Preheat the oven to 400 degrees F.
2. To prepare the squash, use a sharp knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
3. Prepare the filling: Brown the onion in approx. 2 tbsp. extra virgin olive oil. Add the vegetables, kale, mushroom and the black beans without the water. Stir until the vegetables are tender and are cooked through.
4. Mix in the left over ground chicken. If you dont have any leftover meat , you can cook your ground meat with the onion and spices. Set aside and sautee the vegetables.
5. Add the filling inside of the squash. Cook for 10 minutes.
6. Sprinkle parmesan cheese over the top and fresh cilantro
7. Serve hot, and ENJOY!

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