Chili Stuffed Acorn Squash

By Tracy

2 Person

65 Minutes

335 Calories

This shortcut chili stuffed acorn squash tastes like a million bucks but comes together with just minutes of hands-on work, thanks to using your favorite store-bought chili. If you already have chili then it just takes a few moments to clean and roast squash, and then dinner is served. The spiciness of the chili with the sweetness of the acorn squash is a really satisfying combination.

Ingredients

fresh cilantro , for serving
1 1/2 cups picy chili
pepper
salt
1/4 cup plain, unsweetened non-dairy milk
1 tbsp. maple syrup
1 acorn squash halved and seeded

Method

01

Preheat the oven to 400 degrees F. Fill an ungreased loaf pan or roasting pan with about an inch of tap water.
02

Score the top of the acorn squash halves with a sharp knife and gently rub the brown rice syrup onto the surface. Put about 2 tablespoons of nondairy milk in the well of each of the squash halves. Sprinkle salt and pepper over the squash.
03

Bake for about 45 minutes or until nearly soft, then add about 1/2 cup of chili to each half of squash.
04

Return to the oven for another 15 minutes, or until chili is hot and squash is cooked through. Sprinkle with fresh cilantro if desired, and serve immediately.

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Dinner Recipes

Easy Dinner Recipes

Chili Recipes

Chili Stuffed Acorn Squash

4.1

( By Tracy )

01 Information

Grade easy
Serving 2 servings
Calorie 335 Kcal
Prep Time 5 Mins
Cook Time 60 Mins
Total Time 65 Mins

02 Ingredients

fresh cilantro , for serving

1 1/2 cups picy chili

pepper

salt

1/4 cup plain, unsweetened non-dairy milk

1 tbsp. maple syrup

1 acorn squash halved and seeded

03 Method

Step 1

Preheat the oven to 400 degrees F. Fill an ungreased loaf pan or roasting pan with about an inch of tap water.

Step 2

Score the top of the acorn squash halves with a sharp knife and gently rub the brown rice syrup onto the surface. Put about 2 tablespoons of nondairy milk in the well of each of the squash halves. Sprinkle salt and pepper over the squash.

Step 3

Bake for about 45 minutes or until nearly soft, then add about 1/2 cup of chili to each half of squash.

Step 4

Return to the oven for another 15 minutes, or until chili is hot and squash is cooked through. Sprinkle with fresh cilantro if desired, and serve immediately.

04 Author

Tracy

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