Calabaza de Bellota {Acorn Squash}

November 18th

Dinner: Mexican Squash
Mexican Squash
Mexican Squash
Mexican Squash
Mexican Squash
Mexican Squash

Mexican acorn squash, inhaled. Directions: Slice squash in half, sprinkle with olive oil, stuff with garlic (after removing seeds), roast at 350 for 30 minutes. Add diced tomatoes and onions to baking sheet. Bake for 10 more minutes. Remove, add black beans, a dash of cheese and Cholula. Ay chihuahua — que delicioso!


Posted in
Domestic Art, Happy Hippie, Journal, Kitchen Talk, Uncategorized
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9 Responses

  1. Oh my, Kelli you know the way to my heart. You had me at “Cholula”. Seriously, my favorite hot sauce.

  2. Oh yeah! YUM YUM YUM!
    going to try this one really soon!

  3. that looks really yummy. I love acorn squash – made it for Pops this weekend. going to keep this recipe handy.

  4. Muy deliciosa! This looks so good. I also have been wanting spaghetti squash lately too! Mmmm…

  5. Tina in Duluth November 18, 2008

    MmmmMmmm. I’m going to visit my parents this weekend and I’ll be taking that recipe. My dad will LOVE it!

  6. Do you think it would work with butternut squash?? Your food always looks soooo ricaaaa mmmmm.

  7. Another vegetarian delight. Look forward to trying it!

  8. That looks really good. I will have to try it soon. I usually make squash with butter and brown sugar. This looks like a great alternative. Comment on your next post: my sewing machine is giving me fits so I’m working on resolving her issues. Then… holiday crafting.

  9. Looks delicious! I will give that a try. Around here, we usually eat our acorn squash New England style: slice in half and bake in the oven for 30-40 minutes, then slather with brown sugar (or maple syrup) and butter. SLATHER. That part is really important.