Ingredients

• 1 kabocha squash or acorn squash
• 1 cup long-grain rice (cooked)
• 1 cup diced fire-roasted tomatoes
• 1/2 cup pecans
• 1/4 cup raisins
• 2 tablespoons nutritional yeast
• 1/8 teaspoon chipotle
• 1/8 teaspoon cinnamon

Directions

• Cut the squash in half through the stem end and scrape out seeds and goop. Put cut-side down on a microwave-safe plate. Cover with a sheet of waxed paper and microwave on high until the orange flesh is fork-tender, about 8 minutes.
• Roughly chop the pecans and mix remaining ingredients in a microwave-safe bowl.
• When squash is done, take it out and cover it and the waxed paper with a clean towel to keep it warm. Microwave the filling on high until hot (about 4 minutes).
• Spoon filling into squash and top with a pecan half and serve hot.