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 Kidney Beans, Rice and Acorn Squash (or _What to Do With Acorn Squash_)
 
 1 can Kidney beans
 2 cups brown basmati rice, cooked
 1/2 medium vidalia (yellow) onion, diced and sauted (carmelized)
 3 tbs diced sundried tomato (gives a tangy bite to an otherwise sweet dish)
 1 tbs dried basil
 1/4 tsp red/cayenne pepper
 1 tbs cardamom
 1 tsp cumin (I didn't try this)
 3 slices acorn squash, cooked and diced small (1 cup or more)
 
 Heat up kidney beans then mash beans with their liquid.  Mix spices and
 tomato with sauted onion, heat 2 minutes.  Mix rice with mashed beans, add
 onion/tomato mix, simmer 2 minutes, add acorn squash.  Serves 2.
 
 This has a pretty robust look to it, tastes sweet, spicey and a bit sour due
 to the tomato.  Capers may be added (1 tbs/cup) for a green juicy note.  The
 tomato may be wrong for this dish since the contrast is great, YMMV.