Looking for a sweet detail to dazzle at your fall food gathering? This is it! Chili bowls made from acorn squash. And the best part? The squash is edible! Take a little bit of soft flesh with each bite of chili. Delightful.
I can't claim this recipe to be my own- it was an idea given to me by a patient. An extra veggie serving disguised as a bowl? I'm in love.
Acorn Squash Chili Bowls
Serves 4
2 medium acorn squash, sliced in half crosswise and seeded
1/2 tsp sea salt
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground black pepper
Dash cayenne pepper
1/2 tsp light brown sugar
1/2 tsp dried oregano
Olive oil spray
Preheat oven to 400 degrees. If "bowls" do not lay flat, use a sharp knife to shave a sliver of skin off of the bottom (ie: stem side or bottom) of each bowl.
Spray the inside of each bowl with olive oil spray, then sprinkle with seasonings and brown sugar.
Place bowls face up into a baking dish. Pour 1/2 cup water into the bottom of the dish.
Bake for 25-30 minutes, or until the flesh is very soft. Remove from the oven and fill with your favorite chili. Enjoy!
No comments:
Post a Comment