Acorn Squash Bowls stuffed with a Veggie, Brown Rice Mélange Chopped

March 01, 2015

Eating this mélange out of the Roasted Acorn Squash Bowls was a kick. You scrape a little sweet squash off the sides with every bite. Too bad there were only 2 Acorn Bowls and 4 servings of Mélange. No worries, we had leftovers the next day. As I usually do with these types of Chopped, I heat the leftover mélange and top each serving with a Runny Egg. We gobbled it up so fast, I didn’t get a photo. Oh well, I’ll just have to make this one again soon. If you’re making this for 4 people, just sc

Baking Sheet Ingredients:
1 Acorn Squash, halved, seeded. See How do I Chop This…Winter Squash
1 teaspoon Olive Oil
1/4 teaspoon Kosher or Sea Salt

Soup Pot Ingredients:
1.5 Tablespoons Olive Oil
1 Red Bell Pepper, seeded, Chopped
1 cup Chopped Asparagus
2 Garlic Cloves, finely Chopped
1 Fennel Bulb, Chopped
6 oz. uncooked Chicken Breast, Chopped
5 Sun Dried Tomato Halves, packed in oil, Chopped
1 teaspoon Onion Powder
1/4 teaspoon Cayenne Pepper or more to taste
1 teaspoon dried Thyme
1 teaspoon dried Oregano
1 teaspoon Kosher or Sea Salt. You may want to add more at the end.
1/2 teaspoon Smoked Paprika
1/2 teaspoon Freshly Ground Black Pepper

Now Add:
1 cup cooked Brown Rice
1 15 oz. can unsalted Diced Tomatoes, un-drained
Reserved Squash
2 teaspoons Sherry Vinegar or to taste

Zing Factor:
1/2 cup Hominy. I added this because I had some left over from another recipe

Baking Sheet Prep: Coat the flesh side of the seeded Acorn Squash with oil and sprinkle with salt. Place flesh side down on baking sheet. Roast for 20 to 25 minutes or until squash flesh is soft and...
See the full directions on my site

Nutritions

Calories
584

Sodium
948mg
39% DV

Fat
28g
43% DV

Protein
16g
33% DV

Carbs
66g
22% DV

Fiber
6g
24% DV