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.
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.
Chili Stuffed Acorn Squash originally printed from https://yupitsvegan.com/chili-stuffed-acorn-squash/ January 4, 2014