 |
| roasted acorn squash |
 |
| with Chili-Stuffed Peppers |
I had this healthy dinner last week. Here is a tip for a simple roasted acorn squash. It's pretty hard to cut through so I make a slash in the skin and microwave it for about 5 minutes. Then it is much easier to slice it in half lengthwise. I remove the seeds and season the centres with a pat of margarine, a teaspoon of brown sugar, sprinklings of salt and pepper. Then I bake the halves on a sheet lined with parchment paper for about 30 minutes at 350F.
I had made some chili using an 'old el paso' chili seasoning packet. I cut 2 colourful bell peppers in half, and stuffed them with some of the chili and topped with some grated cheddar cheese. I baked those for 15 minutes at 350F.
