Last year I decided to use an acorn squash as a bowl for my vegetable chili…which soon became my favorite chili bowl ever! With every scoop of spicy chili, I got a scoop of sweet acorn squash! Over the past year, I decided to fill my acorn squash bowl with different foods besides chili, such as baked oatmeal, broccoli quiche, and rice pilaf!
To bake your acorn squash:
Pre-heat oven to 350 F. Cut the acorn squash in half and scoop out the seeds. In a baking pan, place the acorn squash halves with the flesh facing down and add 1/4 inch of water in the pan. Bake for 45-60 minutes.
Microwave your acorn squash:
In a microwave safe bowl, place 1 acorn squash half, with its flesh facing down, in the bowl and add 1/4 inch of water to the bowl. Microwave your acorn squash for 10-15 minutes until all the flesh is soft enough for a spoon to scoop easily.
1 half of an acorn squash (1 bowl) = 86 Calories, 22 g Carbohydrates, 3 g Dietary Fiber
How will you fill your Acorn Squash Bowl?
Have you used other vegetables or fruits as bowls or cups?
Thanks for reading 🙂