I could LIVE on this dish. It’s that good! Acorn squash is seriously underrated …
¼th of recipe (1 stuffed squash half): 199 calories, 2g total fat (1g sat fat), 327mg sodium, 42g carbs, 8.5g fiber, 6g sugars, 8g protein
You’ll Need: baking sheet, nonstick spray, medium pot
Prep: 15 minutes • Cook: 30 minutes
Two 20-ounce acorn squash, halved, seeds removed
½ cup chopped portabella mushrooms
⅓ cup chopped onion
⅓ cup chopped bell pepper
2 tablespoons seeded and chopped jalapeño pepper
¾ cup seeded and chopped tomato
1½ cups canned crushed tomatoes
½ cup canned black beans, drained and rinsed
1½ teaspoons chopped garlic
1½ teaspoons chili powder
¾ teaspoon ground cumin
¼ cup shredded reduced-fat Mexican-blend cheese
1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
2. Place squash halves on the baking sheet, cut sides down. Bake until soft, 25 to 30 minutes.
3. Meanwhile, make the chili. Bring a medium pot sprayed with nonstick spray to medium heat. Add mushrooms, onion, bell pepper, and jalapeño pepper. Cook and stir until partially softened, about 3 minutes.
4. Add chopped tomato to the pot. Cook and stir until mostly softened, about 2 minutes.
5. Add all remaining ingredients except cheese to the pot. Cook and stir until hot and well mixed, about 1 minute. Remove from heat.
6. Flip squash halves. Fill with chili, and sprinkle with cheese.
MAKES 4 SERVINGS
Chew on This …
Chili: beans or no beans? That very question is rumored to have caused a heated debate, resulting in the first-ever chili cook-off known as the Great Chili Confrontation. Oddly, a judge claimed he was poisoned and no winner was named.