Rub the inside of each squash bowl using one tablespoon of vegan butter. Sprinkle the insides with black pepper and sea salt to taste.
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.
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.
Remove squash bowls from oven allow to cool.
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/