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!
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.
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
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Preheat the oven to 400 degrees. Fill an ungreased loaf pan or roasting pan with about an inch of tap water.
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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.
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Bake for about 45 minutes or until nearly soft, then add about 1/2 cup of chili to each half of squash.
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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.
Recipe 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.
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Becca says
What a creative idea! So cute. Thanks for sharing the recipe at the Healthy Tues hop. 🙂
Shannon @ Y-i-v says
Thanks Becca!
Shruti@Part Time Chef says
Agree. Chipotle does make everything better! This is a great way to serve chili
Shannon @ Y-i-v says
Thanks Shruti! And yeah, I’m glad I don’t live closer to a Chipotle or I might eat there every day.
Barbara says
That looks delicious!
Shannon @ Y-i-v says
Thanks, Barbara!
Laura @ This is Thirty says
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
You’ll have to let me know how it turns out if you do! 🙂