2 acorn squash

Salt and Pepper to taste

4 tablespoons apple cider 

1 medium onion, chopped (about 1-1/4 cup)

2 medium red bell pepper, seeded and chopped

1 Jalapeno pepper, seeded and chopped (about 4 tablespoons)

1 cup vegetable broth

1/3 cup bulgar, rinsed 

1 jar (25 ounces) Fresh’nFree Vegetable Bolognese

1 can (15 ounces) black beans or kidney beans, lightly rinsed and drained

1 Tablespoon chili powder

½ teaspoon Garam Masala 

Salt and pepper to taste 

Chopped cilantro or parsley, optional


1.) Preheat the oven to 400 degrees F. 

2.) Cut each squash in half lengthwise and scoop out and discard the seeds. Cut one thin slice off the bottom of each half so that it sits flat. Place the halves in a large baking dish, flesh side up. Place one tablespoon apple cider into each squash half, sprinkle squash flesh with salt and pepper to taste, and roast about 40 to 45 minutes or until fork tender. 

3.) As the squash roasts, add the onion, peppers, bulgar, and vegetable broth to a large heavy pot. Bring to a boil; reduce heat and simmer covered until the vegetables are soft, 8 to 10 minutes. 

4.) Stir in the chili powder, the Fresh’nFree Vegetable Bolognese, and the black beans or kidney beans. Cover and bring to a boil over high heat. Reduce the heat and simmer over very low heat about 10 minutes more. Stir in the Garam Masala and cook about 2 minutes more or until the flavors are well blended. Adjust seasoning with salt and pepper to taste, as desired. 

5.) Spoon the chili into the warm squash halves, dividing it equally. Sprinkle with the parsley or cilantro and serve warm. 

Serves 4 as a main dish. 

Note: To turn this into a side dish serving for 6; just slice and bake 3 acorn squash, filling each half with the vegetable chili. 

Natalie Garg