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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?


Heart Healthy Baked Oatmeal: Pre-heat oven to 400 degrees. In a small bowl, mix 1/3 cup of rolled oats (or instant oats), 1/3 cup of unsweetened almond milk, 1 Tablespoon of ground flaxseed, 1 tsp of chi seeds, 1 Tablespoon of pure maple syrup or molasses, 1/2 of a chopped apple or pear, 1 tsp of cinnamon. Place oatmeal mixture into an already baked acorn squash bowl. Bake for 30-45 minutes until liquid is absorbed! Sprinkle with 1-2 Tablespoons of walnuts!


Vegetable Chili


Broccoli Quiche aka Broccoli Squeesh: Pre-heat oven to 350 degrees. In a small bowl, mix 1/2 cup of chopped broccoli, 1/8 chopped yellow onion, 2 egg white, 1/4 cup of skim milk, 1 minced garlic clove, 1/4 tsp of black pepper, 1/4 tsp of oregano, 1 Tablespoon of grated asiago/parmesan cheese. Pour mixture into the already baked acorn squash bowl and bake quiche for 45 minutes until there is no more liquid in the quiche. Grab a spoon and scoop into your acorn squash broccoli quiche!

Have you used other vegetables or fruits as bowls or cups?

Thanks for reading 🙂