Stuffed Acorn Squash Bowl
Acorn squash may not be as popular as butternut, but in addition to its healthy attributes, it can double as dishware.
How many vegetables can make that claim?
Make this “bowl,” and then fill it with a healthy meal that will benefit from the extra chunks of squash you’ll scrape up with your spoon. Like this quinoa salad or this three-bean chili.
Or try this genius approach: Take it out of the oven five to ten minutes before it’s done and crack an egg directly in it. Put it back in the oven until the egg’s baked through and the squash is done, and then dig in.
INGREDIENTS
- 1 acorn squash
DIRECTIONS
- Preheat your oven to 400 F.
- Cut the squash in half lengthwise and scoop out the seeds.
- Place the two halves cut side up on a lightly greased baking sheet.
- Roast for about 45 minutes or until fork tender.
- Scoop your favorite soup, chili, grain, or whatever you prefer into your squash bowl and enjoy along with the flesh of the squash (just don’t eat the skin!).
WHY WE LOVE THIS RECIPE
Acorn squash is the green, speckled round squash you may often pass over for butternut, which tends to get all of the attention. But it deserves its own spotlight since it’s incredibly nutrient-dense. For example, it’s an exceptional source of antioxidants: A one-cup serving satisfies 20 percent of your daily value of vitamin A and 35 percent of your daily value of vitamin C.