Mexican Style Acorn Squash
This is the type of dish that you can pop in the oven and forget about it until you’re ready to eat! Making the “sour cream” is extremely simple and allows for creativity among the ingredients. The Greek Yogurt in this vegetarian dish provides adequate protein, making this a substantial meal. To make it even heartier and up the fiber content, add other vegetables like black beans, corn, and salsa. Get creative!!
plain greek yogurt
lemon (or lime)
In a small bowl, mix plain greek yogurt (about 1/4 cup for each half squash) with onion powder, garlic powder, and some pepper.
Cut acorn squash in half, remove seeds, spray with little olive oil.
Bake at 375F until soft (about 25-30 mins)
Remove from oven and squeeze a half of a lemon on each half. Top with chopped green onion and bake for another 10 minutes or so.
Remove from oven. Top with chopped cilantro, the “sour cream” (directions above), siracha, and a bit more pepper.
Optional: Add other vegetables to make it heartier: corn, black beans, salsa