Chili Stuffed Acorn Squash

Name: Chili Stuffed Acorn Squash
Yield: 8 servings
Ingredients: 4 acorn squash; 2 Tbsp olive oil; salt and pepper to taste; 1 pound ground beef of your choice; 1 medium onion; 4 cloves garlic; 8 ounces beer; 15 ounces crushed tomatoes; 2 Tbsp chili powder; 2 tsp cumin powder; 1 tsp red pepper flakes; 15 ounce can of pinto or white beans; 4 ounce can of diced green chilis; 1-2 Tbsp red wine vinegar or Worcestershire sauce; 2-3 Tbsp masa harina; 1/2 cup shredded cheese; sliced olives; cilantro leaves; sliced green onion; minced red onion

User Reviews

4.0

18 reviews

Good

Servings
8 servings
Calories
193 kcal
Course
Main Course

Chili Stuffed Acorn Squash

Julie Valencia

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

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
1-2 Tbsp red wine vinegar or Worcestershire sauce for a umami boost
2-3 Tbsp masa harina optional, for thickening the chili
1/2 cup shredded cheese use more if you like it extra cheesy

garnish

sliced olives
cilantro leaves
sliced green onion
minced red onion

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Instructions

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.