Chili Stuffed Acorn SquashPT65Mhttps://img3.recipesrun.com/201907/2019/1029/02/b/473106/300x200x50.jpg2 servings
Ingredients:
fresh cilantro , for serving1 1/2 cups picy chili pepper salt1/4 cup plain, unsweetened non-dairy milk1 tbsp. maple syrup1 acorn squash halved and seeded
Chili Stuffed Acorn Squash
By Tracy
2Person
65Minutes
335Calories
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.
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.
01
Information
Gradeeasy
Serving
2 servings
Calorie335 Kcal
Prep Time5 Mins
Cook Time60 Mins
Total Time65 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.