Vegetable and Rice-Filled Squash
Cut off the lids from each acorn squash and use a spoon to scoop out the seeds.
Peel and finely chop the onions. Rinse the tomatoes, remove seeds and quarter. Mix together the onions, tomatoes, drained chickpeas and rice, season with salt and pepper and mix in the cheese. Fill the squash with the mixture, put in a shallow baking dish and cover with slices of butter. Pour in the broth and bake in a preheated oven at 350°F for about 45 minutes.