Acorn Squash Meal Prep Bowls by @erekav

1h10

6 servings

🥒

2.4 kg

Acorn squash

🫒

120 ml

Olive oil

🧂

5 g

Salt

⚫

0.5 g

Black pepper

🫑

120 ml

Sautéed onions and peppers

🍗

70 g

Rotisserie chicken

🫘

45 g

Black beans

🌽

60 ml

Fire-roasted corn

🌶️

45 ml

Salsa verde

🧀

45 g + 3 tbsp

Cheddar

🌾

60 ml

Cooked farro

🍅

45 ml

Tomato sauce

🧀

21 g

Mozzarella

🌾

45 g

Cooked quinoa

🍎

30 g

Apple

🫘

60 ml

Cooked lentils

🫐

18 g

Dried cranberries

🌼

45 ml

Maple Dijon dressing

🍚

15 ml

Rice vinegar

🌼

5 ml

Mustard

🍁

3 tbsp

Maple syrup

🧂

0.5 tsp

Kosher salt

  1. Preheat

    Preheat the oven to 375°F (190°C).

  2. Cut
    • acorn squash

    Cut the tops from the 4 acorn squash and scoop out the seeds with a spoon.

  3. Trim
    • acorn squash

    Trim a small piece from each squash bottom so it stands upright.

  4. Line
    • acorn squash

    Line a baking sheet with parchment paper and arrange the squash upright.

  5. Brush
    • acorn squash
    • olive oil

    Brush the squash interiors and exteriors with olive oil.

  6. Season
    • acorn squash
    • kosher salt

    Season each squash cavity with kosher salt and black pepper.

  7. Blend
    • olive oil
    • rice vinegar
    • mustard

    Blend the maple-Dijon dressing ingredients until smooth.

  8. Roast
    • acorn squash

    Roast the empty squash for 30 minutes until partially tender.

  9. Fill
    • onions and peppers
    • rotisserie chicken
    • black beans

    Fill one squash with onions and peppers, rotisserie chicken, black beans, fire-roasted corn, salsa verde, and cheddar.

  10. Fill
    • onions and peppers
    • rotisserie chicken
    • cooked farro

    Fill one squash with onions and peppers, rotisserie chicken, cooked farro, tomato sauce, and mozzarella.

  11. Fill
    • cooked quinoa
    • apple
    • cooked lentils

    Fill one squash with cooked quinoa, apple, cooked lentils, dried cranberries, maple-Dijon dressing, and cheddar.

  12. Fill
    • Acorn squash

    Fill the remaining squash with the preferred variation or repeat one of the fillings.

  13. Return
    • acorn squash

    Return the filled squash to the oven and roast for 25 minutes until the flesh is very tender.

Acorn Squash Meal Prep Bowls by @erekav

1h10

6 servings

🥒

2.4 kg

Acorn squash

🫒

120 ml

Olive oil

🧂

5 g

Salt

⚫

0.5 g

Black pepper

🫑

120 ml

Sautéed onions and peppers

🍗

70 g

Rotisserie chicken

🫘

45 g

Black beans

🌽

60 ml

Fire-roasted corn

🌶️

45 ml

Salsa verde

🧀

45 g + 3 tbsp

Cheddar

🌾

60 ml

Cooked farro

🍅

45 ml

Tomato sauce

🧀

21 g

Mozzarella

🌾

45 g

Cooked quinoa

🍎

30 g

Apple

🫘

60 ml

Cooked lentils

🫐

18 g

Dried cranberries

🌼

45 ml

Maple Dijon dressing

🍚

15 ml

Rice vinegar

🌼

5 ml

Mustard

🍁

3 tbsp

Maple syrup

🧂

0.5 tsp

Kosher salt

Preparation Steps

  1. Step 1/13

    Preheat the oven to 375°F (190°C).

  2. Step 2/13

    Cut the tops from the 4 acorn squash and scoop out the seeds with a spoon.

    🥒acorn squash
    🔪chef's knife
    🪵cutting board
    🥄spoon

  3. Step 3/13

    Trim a small piece from each squash bottom so it stands upright.

    🥒acorn squash
    🔪chef's knife
    🪵cutting board

  4. Step 4/13

    Line a baking sheet with parchment paper and arrange the squash upright.

    🥒acorn squash
    🍳baking sheet
    📜parchment paper

  5. Step 5/13

    Brush the squash interiors and exteriors with olive oil.

    🥒acorn squash
    🫒olive oil
    🖌️pastry brush
    🥄measuring spoons

  6. Step 6/13

    Season each squash cavity with kosher salt and black pepper.

    🥒acorn squash
    🧂kosher salt
    ⚫black pepper
    🥄measuring spoons

  7. Step 7/13

    Blend the maple-Dijon dressing ingredients until smooth.

    🫒olive oil
    🍚rice vinegar
    🌼mustard
    🍁maple syrup
    🧂kosher salt
    ⚫black pepper
    🥄measuring cups
    🥄measuring spoons

  8. Step 8/13

    Roast the empty squash for 30 minutes until partially tender.

    🥒acorn squash
    🍳baking sheet

  9. Step 9/13

    Fill one squash with onions and peppers, rotisserie chicken, black beans, fire-roasted corn, salsa verde, and cheddar.

    🌶️onions and peppers
    🍗rotisserie chicken
    🫘black beans
    🌽fire-roasted corn
    🌶️salsa verde
    🧀shredded cheddar
    🥄measuring cups
    🥄measuring spoons
    🥄spoon

  10. Step 10/13

    Fill one squash with onions and peppers, rotisserie chicken, cooked farro, tomato sauce, and mozzarella.

    🌶️onions and peppers
    🍗rotisserie chicken
    🌾cooked farro
    🍅tomato sauce
    🧀shredded mozzarella
    🥄measuring cups
    🥄measuring spoons
    🥄spoon

  11. Step 11/13

    Fill one squash with cooked quinoa, apple, cooked lentils, dried cranberries, maple-Dijon dressing, and cheddar.

    🌾cooked quinoa
    🍎apple
    🫘cooked lentils
    🫐dried cranberries
    🍁maple syrup
    🌼mustard
    🧀shredded cheddar
    🥄measuring cups
    🥄measuring spoons
    🥄spoon

  12. Step 12/13

    Fill the remaining squash with the preferred variation or repeat one of the fillings.

    🥄measuring cups
    🥄measuring spoons
    🥄spoon

  13. Step 13/13

    Return the filled squash to the oven and roast for 25 minutes until the flesh is very tender.

    🥒acorn squash
    🍳baking sheet

Composition

Ingredients

Types

Vegetables, Fats, Seasonings, Meat, Legumes, Sauces, Dairy, Grains, Fruits, Vinegars, Condiments

Ingredients

Acorn squash, Olive oil, Salt, Black pepper, Sautéed onions and peppers, Rotisserie chicken, Black beans, Fire-roasted corn, Salsa verde, Cheddar, Cooked farro, Tomato sauce, Mozzarella, Cooked quinoa, Apple, Cooked lentils, Dried cranberries, Maple Dijon dressing, Rice vinegar, Mustard, Maple syrup, Kosher salt

Notes

Acorn squash (number not stated, enough for however many bowls are made), Olive oil (for brushing the squash, amount not given, for the maple-Dijon dressing), Salt (to season the squash cavity, amount not given), Black pepper (to season the squash cavity, amount not given, for the maple-Dijon dressing), Sautéed onions and peppers (Mexican-ish and Italian-ish variations), Rotisserie chicken (Mexican-ish and Italian-ish variations), Black beans (Mexican-ish variation), Fire-roasted corn (Mexican-ish variation), Salsa verde (Mexican-ish variation), Cheddar (Mexican-ish variation, shredded, American/Fall variation), Cooked farro (Italian-ish variation), Tomato sauce (Italian-ish variation), Mozzarella (Italian-ish variation, shredded), Cooked quinoa (American/Fall variation), Apple (American/Fall variation, diced), Cooked lentils (American/Fall variation), Dried cranberries (American/Fall variation), Maple Dijon dressing (American/Fall variation, see dressing recipe), Rice vinegar (for the maple-Dijon dressing), Mustard (for the maple-Dijon dressing)

Allergens

Milk, Gluten, Mustard

Dietetics

Dietary regimen

High Protein

Calories

485 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 55g, Fat: 22g, Fiber: 11g, Sugar: 17g

Nutritional Information

Minerals

Potassium: 850mg, Iron: 4.2mg, Calcium: 210mg

Vitamins

Vitamin A: 950mcg RAE, Vitamin C: 28mg, Vitamin B12: 0.5mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

55 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, spoon, pastry brush, measuring cups, measuring spoons, baking sheet, parchment paper

Appliances

Oven, Blender

Type

Type

Type Of Dish

Main Course

Occasions

Meal Prep, Lunch, Dinner, Fall

Origin

Source

Platform

instagram

Original Creator

@erekav

Origin

Cuisine

American, Mexican, Italian

Geographic

United States, North America

Various

Aspect

Texture

Tender, Creamy, Chewy, Crisp

Flavors

Savory, Sweet, Tangy, Smoky, Earthy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Cool completely within 2 hours; do not leave cooked chicken or filled squash out longer.), fridge : 4 days (Store cooled portions in airtight containers at or below 4°C / 40°F.), freezer : 90 days (Freeze tightly wrapped; add fresh cheese or dressing after reheating when possible.)