Name: Chili Stuffed Acorn Squash
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 1 acorn squash (halved and seeded); 1 tbsp maple syrup; 1/4 cup plain, unsweetened non-dairy milk; salt and pepper; 1 and 1/2 cups Amy's spicy chili (or prepared chili of choice); fresh cilantro (, for serving)

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I’ve got a ridiculously easy recipe for chili stuffed acorn squash today! If you already have chili then it just takes a few moments to clean and roast a squash, and then dinner is served.

This particular time, I used the Meatless Select Five Bean Chili that came in the most recent Vegan Cuts snack box, made by Atlantic Natural Foods. I liked it a lot! It does have wheat in it, though, but many other brands do not. We added some cayenne pepper, because we like it to burn a little bit :). Another canned chili that is pretty wholesome & good tasting is Amy’s Organic Spicy Chili, which I have been able to buy at my ordinary supermarket.

The spiciness of the chili with the sweetness of the acorn squash is a really satisfying combination. Any chili will do! Just for fun, here are a few vegan (or pretty much vegan) chili recipes that have caught my eye:

Black-eyed Pea Chili with Quinoa from FatFree Vegan
Slow Cooker Poblano White Chili from Potluck at Oh My Veggies
Chorizo Chili with Black Beans from The Vegetarian Ginger
Peanut Butter Chili from Eating Bird Food

Hope your week has been a little warmer than mine!

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5 from 1 vote

Chili Stuffed Acorn Squash

This shortcut chili stuffed acorn squash tastes like a million bucks but comes together with just minutes of hands-on work, thanks to using your favorite store-bought chili.

Course Main Course

Cuisine American, gluten-free, vegan, vegetarian

Keyword chili stuffed acorn squash

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings stuffed squash halves

Calories 335kcal

Author Yup, it's Vegan

Ingredients

1 acorn squash halved and seeded
1 tbsp maple syrup
1/4 cup plain, unsweetened non-dairy milk
salt and pepper
1 and 1/2 cups Amy's spicy chili or prepared chili of choice
fresh cilantro , for serving

Instructions

Preheat the oven to 400 degrees. Fill an ungreased loaf pan or roasting pan with about an inch of tap water.
Score the top of the acorn squash halves with a sharp knife and gently rub the brown rice syrup onto the surface. Put about 2 tablespoons of nondairy milk in the well of each of the squash halves. Sprinkle salt and pepper over the squash.
Bake for about 45 minutes or until nearly soft, then add about 1/2 cup of chili to each half of squash.
Return to the oven for another 15 minutes, or until chili is hot and squash is cooked through. Sprinkle with fresh cilantro if desired, and serve immediately.

Notes

The water in the bottom of the pan is used to keep the peel and interior of the squash from drying out. It only needs to be about an inch of water - more water might cover too much of the squash and increase the time it takes to cook.

Cutting an acorn squash in half is easiest if you have a heavy-duty chef's knife, because you want to cut it vertically straight through the stem. If you're having trouble getting through the stem, just slice as close to it as you can. It's okay if the squash halves aren't perfectly equal in size, as it's difficult to overcook.

Nutrition

Comments

Becca says

January 10, 2014 at 20:07

What a creative idea! So cute. Thanks for sharing the recipe at the Healthy Tues hop. 🙂

- Shannon @ Y-i-v says
  
  January 12, 2014 at 08:31
  
  Thanks Becca!
  
Shruti@Part Time Chef says

January 8, 2014 at 10:38

Agree. Chipotle does make everything better! This is a great way to serve chili

- Shannon @ Y-i-v says
  
  January 8, 2014 at 12:36
  
  Thanks Shruti! And yeah, I’m glad I don’t live closer to a Chipotle or I might eat there every day.
  
Barbara says

January 7, 2014 at 21:56

That looks delicious!

- Shannon @ Y-i-v says
  
  January 8, 2014 at 12:35
  
  Thanks, Barbara!
  
Laura @ This is Thirty says

January 4, 2014 at 10:12

Sounds like a great guy!

This is an awesome recipe! I’ve been craving veg chili too! I think I’ll try to make this today!

- Shannon @ Y-i-v says
  
  January 4, 2014 at 14:16
  
  You’ll have to let me know how it turns out if you do! 🙂