Monday, September 30, 2013

80--- Acorn Squash Chili Bowls

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!

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