Prepare the squash according to the directions in the notes below. Bring the water or chicken broth to a boil in a small lidded sauce pan. Add the rice, stir, and cover. Reduce heat and simmer for 20-25 minutes, or until liquid is absorbed and rice is tender. Meanwhile, brown the meat in a large skillet, breaking it up with a spoon as it browns. Roughly chop the necks of the squash*. When the meat is almost brown, add the onion, bell pepper, garlic, and squash necks to the skillet. Cook the vegetables with the meat until they have softened a little and the meat has browned completely. Preheat the oven to 350. Add the tomato sauce, chili powder, cumin, and brown sugar to the meat mixture, stirring to mix well. Add the cooked rice and simmer 4-5 minutes, mixing the rice with the other ingredients. If it seems dry, add a little water. Remove from heat. Spoon the meat mixture into the squash halves (or whatever veggie you''re stuffing). Cover the dish with foil and bake for 20 minutes. Uncover, sprinkle with cheese, and return the dish to the oven uncovered for five minutes.

*You can use any vegetable, but when using squash, chop their little necks off and set them aside - you are going to use them in the stuffing. Half the squash lengthwise, scoop out and discard the seeds. Slice a thin slice from the bottom on the skin side of each half to make the squash set level in the pan. Spray a 9 x 13 baking dish with non stick cooking spray, and arrange the squash in the baking dish, skin side down. Salt and pepper each half and set aside until ready to fill.