Chili Stuffed Acorn Squash
The View From the Great Island
Chili Stuffed Acorn Squash ~ for this easy dinner I'm using acorn squash as healthy little bowls for my best chili recipe!
- 4 acorn squash, halved and seeds scooped out
- 2 tbsp olive oil (divided)
- salt and pepper to taste
- chili (note: you will have leftover chili)
- 1 pound ground beef of your choice
- 1 medium onion
- 4 cloves garlic (minced)
- 8 ounces beer (or beef stock)
- 15 ounces crushed tomatoes
- 2 tbsp chili powder (more to taste)
- 2 tsp cumin powder
- 1 tsp red pepper flakes
- 15 ounce can of pinto or white beans (drained and rinsed)
- 4 ounce can of diced green chilis
- 1 tbsp red wine vinegar or Worcestershire sauce (for a umami boost)
- 2 tbsp masa harina (optional, for thickening the chili)
- ½ cup shredded cheese (use more if you like it extra cheesy)
- sliced olives
- cilantro leaves
- sliced green onion
- minced red onion
- Set oven to 350F
- Brush the squash halves with one tablespoon of the olive oil and season with salt and pepper. Place face down on a baking sheet and bake for 45 minutes, or until tender.
- Brown the ground beef in a large heavy bottomed pot, and then remove to a plate.
- Add the remaining olive oil to the pan and saute the onions and garlic until soft, about 10 minutes. Add the beer to the pot and bring to a boil. Boil for a minute or two to reduce it down a bit, and then add the meat, tomatoes, and spices. Give everything a good stir and bring up to a boil. Turn down the heat and simmer, covered, for about 45 minutes, stirring occasionally.
- Add the beans and chilies and heat through. Season with salt and pepper to taste.
- Sprinkle the masa harina into the chili and stir well. Continue to simmer for a few minutes until thickened. Check the seasonings and add salt and pepper to taste.
- Ladle some chili into each acorn squash half and top with cheese. Put under the broiler until the cheese is melted. Top with garnishes and serve.