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Roast Acorn Squash w/ Pico De Gallo

Roast Acorn Squash Bowl with Pico De Gallo

pico squash
Serves 2.

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.


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