ACORN SQUASH TOMATO BOWLS
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-4
Ingredients
  • 1 medium acorn squash
  • For the filling:
  • 2 cups of assorted tomatoes
  • 1 small red onion, peeled and diced
  • 3 tablespoons of vegan butter
  • ½ teaspoon of pink Himalayan sea salt
  • black pepper to taste
  • fresh snipped oregano
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut acorn squash in half and scoop out seeds.
  3. Rub the inside of each squash bowl using one tablespoon of vegan butter. Sprinkle the insides with black pepper and sea salt to taste.
  4. Place squash bowls on a cookie sheet lined with foil. Score the edges of each squash bowl to allow it to cook through. Bake for one hour.
  5. In the meantime, over medium heat melt 2 tablespoons of butter, add onions, and sea salt. Cook onions until transparent. Add the tomatoes. Cook 30 minutes stirring every 10 minutes until tomatoes are soft, and there is little to no liquid remaining.
  6. Remove squash bowls from oven allow to cool.
  7. Add one cup of tomato mixture to each bowl and sprinkle with fresh oregano. Enjoy!
Recipe by Taste of Yummy at https://www.tasteofyummy.com/acorn-squash-tomato-bowls/