Description
A cozy, slightly sweet-and-spicy weeknight bake featuring creamy chili-macaroni stuffed in tender roasted acorn squash.
Ingredients
Scale
- 2 acorn squashes
- 1 cup macaroni
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup hot honey
- 1 can chili (or homemade chili)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Chopped green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds. Brush the insides with olive oil and season with salt and pepper.
- Cook the macaroni according to package instructions. Drain and set aside. In a large mixing bowl, combine the cooked macaroni, hot honey, chili, and half of the shredded cheese. Mix well so the honey and chili coat the pasta.
- Place the squashes cut-side down on a baking sheet and roast in the oven for about 25–30 minutes, or until tender when pierced with a fork. Once the squash is done roasting, carefully flip the halves over and fill each half with the macaroni mixture. Top with the remaining cheese. Return the stuffed squashes to the oven and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with chopped green onions. Let sit for a couple of minutes so the filling settles, then serve hot.
Notes
For best texture, roast the squash shells and store separately before assembling and baking. You can also use vegetarian or homemade chili for variations.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half of acorn squash
- Calories: 490
- Sugar: 31g
- Sodium: 700mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg