Preheat oven to 425 degrees.

Cut acorn squash in half, remove seeds.

Drizzle olive oil over the squash (approximately 1 teaspoon per half squash).

Sprinkle the two halves with sea salt and ½ teaspoon chili powder and ½ teaspoon cumin.

Put cut side down on a baking tray and roast for 50 minutes (I do this in my toaster oven).

In a small saucepan, combine 1 tablespoon olive oil with 2 cups water, ½ teaspoon celery seed, ½ teaspoon cumin, ½ teaspoon chili powder, ½ teaspoon garlic and ½ teaspoon of salt and bring to a boil.

Add Jasmine rice, stir and cover. Cook on medium for approximately 15 minutes (or the time specified on the rice directions), gently folding over every 5 minutes.

With 5 minutes remaining on the cook time, stir the black beans into the rice and cover.

While the rice cooks, sauté the diced onion and peppers in a pan over medium high heat with a touch of olive oil and sea salt until lightly browned, set aside.

Once the squash is cooked, being careful not to tear the skin, scoop the insides out into a bowl. Combine the flesh with the rice and bean mixture, stir and restuff the squash.

Top with the onions and peppers.

Drizzle with hot honey or sriracha for a little extra kick.

Plate over greens, if desired.

Enjoy!