< Back to Recipes
Acorn Squash Chili Bowl

Acorn Squash Chili Bowl


(makes 4 bowls):
2 acorn squashes
1 tbsp olive oil
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 cloves garlic, minced
1 tbsp cumin powder
1 tbsp chili powder
1 (15 oz) can each of crushed tomatoes, kidney beans, black beans & yellow corn
Salt & pepper to taste

Cook the acorn squash in the microwave. Cut in half and seed, then slice off a small section of the rind opposite the cut surface to keep the squash bowl from rocking back and forth. Set aside. Prepare the chili: Sauté the onion, bell pepper and 2 cloves of garlic in olive oil until onions are translucent (about 6 minutes on medium heat). Mix in the crushed tomatoes, kidney beans, black beans, yellow corn, chili powder, cumin and salt & pepper. Cook on medium low heat until heated through, stirring often (about 12 minutes). Set the cut squash bowls on a small plate or dish. Spoon the chili into the cavity of the squash. Garnish with sour cream, cheese or avocado and serve.