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.
View the recipe instructions at The View From the Great Island