Isadora (Izzy) shares this recipe and a variety of vegetarian dishes on her site, “She Likes Food”. (Note from Dee: This recipe divides easily in half, if you want to cook only one squash.)
Prep time: 20 minutes
Cook time: 40 minutes
Servings: 4
Ingredients:
2 whole Acorn squash
1 teaspoon Olive oil, plus more for roasting acorn squash
2/3 cup diced Onion
2 cloves Garlic, minced
1/2 cup diced Red pepper
1/2 cup diced Green pepper
1 cup diced Tomato
1 1/4 teaspoons Salt
1/4 teaspoon Black pepper
3 cups cooked Beans, (Ex: 1 can pinto and 1 can kidney)
2 Tablespoons Tomato paste
2 teaspoons Chili powder
2 teaspoons Cumin
1 teaspoon Paprika
1/4 teaspoon Smoked Paprika
1/2 teaspoon dried Oregano
1/2 teaspoon Brown sugar or Coconut sugar
1 Tablespoon Water (or more, depending on how thick you want your chili)
Cilantro, for garnish if desired
Directions:
1. Pre-heat the oven to 375 degrees Fahrenheit. Cut the acorn squash in half, lengthwise, and scoop out the seeds. Drizzle the insides with a small amount of olive oil and season with salt and pepper.
2. Place the squash, cut side down, in an oven safe dish and fill with 1/4 inch water. Bake squash for 30-40 minutes, until tender.
While squash is baking, make the chili:
1. Heat a large pot over medium heat and drizzle with olive oil. Add the onion, garlic, peppers, tomato, salt and pepper and stir for 3-5 minutes until tender.
2. Add the remaining chili ingredients. Stir until everything is combined and simmer until squash is finished baking.
3. Once squash is done, scoop about 1 cup of chili into each squash bowl. Top with your favorite chili toppings.
Chili Stuffed Acorn Squash
CSA Produce
Produce Featured in this Recipe
Acorn Squash
Bulb Onions
Tomatoes
Green Bell Peppers
Green Top Onions
Tomatoes
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