Field to Fork is a new weekly recipe series from Project Guardian, featuring simple, healthy meals using fresh produce from farmer’s markets or Harvesters boxes. Recipes are provided by Ashley Thompson, Project Guardian community health worker, and are designed to help families make the most of seasonal, affordable ingredients. Stuffed Acorn Squash with Ground Beef & Rice Serves: 4 Calories: 350 per serving Total Time: 55 min Ingredients: 2 acorn squash, olive oil, salt, pepper, ¼ onion, 1/2 lb. lean ground beef, 2 garlic cloves, 1 tsp cumin, pinch cayenne & cinnamon, 1 cup cooked rice (brown or white), ½ cup black beans, ¼ cup cherry tomatoes, ¼ cup shredded white cheddar or other white cheese such as mozzarella Instructions: Preheat oven to 400°F. Halve squash, remove seeds, season, and roast cutside down for 35 min. Meanwhile, sauté onion, brown beef with spices, then mix in rice, beans, tomatoes. Stuff roasted squash with mixture, top with cheese, and bake until melted. …