Squash Bowls!

Shown here with ground bison, shallot, spinach, and mushroom saute....mmmm

Shown here with ground bison, shallot, spinach, and mushroom saute….mmmm

Every winter, I swear, I drive the boyfriend squash crazy. It’s hard to resist good ingredients, and I don’t get tired of using something over and over again for a while if I like it….he gets sick of “squash fest”. Acorn squash are wonderful not only as a nutritious carbohydrate, but they make great edible serving vessels too!  In the past I’ve filled them with gooey cheesy quiche, but I’ll have to modify that for next time. You can have fun with it. Feel free to fill them with:

  • Soups
  • Stews
  • Stir Fry
  • Chili
  • Quiche

But of course you don’t have to limit yourself to only those things! If you make a quiche, cut the raw squash in half. cut a sliver of skin off on the bottom so it doesn’t roll around. brush with olive oil and ginger and then fill with the quiche ingredients and cook the quiche in the squash. Otherwise you can roast the squash separately and just use it like a bowl.

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