Roast Acorn Squash Bowl with Pico De Gallo
You will need:
- 1 acorn squash, halved and de-seeded
- 1 cup tomatoes, diced
- 1 cup white onion, diced
- 1/2 lemon/lime juice
- 1 cup chopped cilantro
- 1 t chilli powder, cayenne pepper, or diced chillies
- 1/2 t sea/rock salt
- 1/2 garlic powder
- optional add cooked mexican chorizo
Step one:Halved, de-seeded squash – place a teaspoon of butter in the middle so it doesn’t dry out. Skin side down, so it’s sitting like a bowl.
In the oven at 300 for 45 mins to an hour, until fork tender.
Step two:Combine the diced tomatoes, onions, cilantro, juice, pepper, salt and garlic. Let it sit, covered, while the squash roasts.
Serve with the pico in your new acorn bowls and cooked chorizo and a little mexican goats cheese.