MEXICAN INSPIRED ACORN SQUASH

Preheat oven to 425F. Line a baking sheet with parchment paper. Place the acorn squash halves on a baking sheet, cut side up. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Roast for 20-25 minutes or until the squash is tender and golden brown. While the squash is roasting, prepare the filling. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped red onion and cherry tomatoes sauté until softened. Add the ground turkey or chicken, breaking it apart with a spoon and cook until browned. Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Add the black beans and corn. Mix well and cook for an additional 5 minutes until all the flavors meld together. Once the acorn squash halves are tender, spoon 1/3 or the grated Vermont Sharp Cheddar Cheese evenly over the bottom of each one, followed by the filling and top with the remaining shredded cheese. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the edges of the squash are golden. Remove the stuffed acorn squash from the oven and garnish with fresh cilantro.Serve immediately with lime wedges, sliced green onion and tortilla chips on the side.