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Acorn Squash Taco Bowl
Using fall vegetables, and the influence of her Texas heritage, Karina Arnold created this fall/winter vegetable twist on the classic taco bowl.
Using fall vegetables, and the influence of her Texas heritage, Karina Arnold created this fall/winter vegetable twist on the classic taco bowl.
1 acorn squash
½ cup corn
½ cup crumbled tofu, tempeh or beef
1 cup chopped red and green pepper
¼ cup chopped red onion
¼ cup chopped yellow squash
1 handful of spinach
½ cup cooked brown rice or quinoa
3 Tbsp. olive oil
red pepper flakes, black pepper and salt to taste
Optional: hot sauce, salsa or cilantro to garnish
Preheat oven to 400-425 F. Chop squash in half and scoop out seeds. Coat each half evenly with olive oil (about 1-1 ½ Tbsp.) and season with salt and pepper. Place both halves facing down on a glass baking pan and roast for 40 minutes. While roasting, make the filling. Grease a large pan with remaining olive oil. Sautee on medium heat peppers, onion and crumbled protein of choice. After protein is cooked (can vary) add rice, corn and squash. Season with pepper, chili and salt. After 4 minutes, toss in spinach and turn off heat.
Check doneness of acorn squash by spearing with a knife. If the knife easily penetrates, squash is done. Take out of oven, careful, the squash is hot.
Flip and score inside with a fork, “raking” the squash. Add your taco-veggie mix and top with cilantro, salsa or hot sauce. Save leftover taco mix for later or eat on the side.
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