Baked Acorn Squash

Audra Lowe: Christmas is next week and we all are getting ready for those holiday meals. Here we go again, right? Rhiannon is in the kitchen to show us how going veggie can be easy and tasty. Rhiannon: Thanks Audra. Hannah Keely is here to show us the ultimate vegetarian dish, baked acorn squash and Hannah is an author, also a mother of seven. That's right I said seven. Hannah Keely: Seven. Rhiannon: And also a vegetarians herself. Hannah Keely: Yes I’ve been a vegetarian for years and you know sometimes when it's run the holidays, people start kind of freaking out. If vegetarians are coming over, it’s like, what are going to make for them? But there's really no need to stress out. Just spice up some of the dishes you’re already making. You know some of the sides, it’s so easy to. So what I’m going to show you is a baked acorn squash. Rhiannon: And we already preheated the oven 350º. Hannah Keely: Right, right. Rhiannon: Okay. Hannah Keely: The first thing you’re going to do is of course cut your acorn squash and bake it. And the way you do that is scoop out the seeds and then you're going to coat it was some oil here. Rhiannon: Okay, just a light layer. Hannah Keely: Yeah just a light layer of oil. Sprinkle it was some salt. And some pepper. Rhiannon: Doesn't everyone love squash? Hannah Keely: I know. It’s so—especially this time of year, you know. And then turn it upside down, you’re going to bake that for 45 minutes to an hour until its tender. Rhiannon: Okay. Hannah Keely: Okay, depending on the size. Rhiannon: This is how it look. Hannah Keely: Right, when it comes out, it’s going to look like this, okay. Now when you put out of the oven, go ahead and turn the oven to broil. Rhiannon: Okay. Hannah Keely: And while the broiler is heating up, what you’re going to do is if you want to put some oil in this pan, it’s already warm. Rhiannon: Okay. Hannah Keely: We’re going to put some oil on that pan. Rhiannon: Just a little bit. Hannah Keely: Yeah, just about a tablespoon and then a couple of teaspoons of curry powder. Okay, go ahead and warm that up. Rhiannon: Okay. Hannah Keely: And while you're doing that, I'm going to get these vegetables over here. You're going to empty a couple of cans, actually just a can of Libby’s corn and then Libby’ peas and carrot. Rhiannon: Okay. Hannah Keely: Okay and drain those. And I love keeping canned vegetables on hand because it's so easy and convenient especially during the holidays. Rhiannon: Just pop it open and there you have it. Hannah Keely: Yeah, yeah. There you have it. Rhiannon: Great. Hannah Keely: It’s like you can fill up pantry, it don’t have to empty out your wallet because they're so affordable. Now as soon that that is fragrant. Do you smell it? Rhiannon: I smell it, yes. Hannah Keely: Yes, smells good. Okay go ahead and empty that corn and the peas and carrots in there. Rhiannon: Wow. How do you turn this down? Hannah Keely: That is smelling great. Oh it’s smells so good. Rhiannon: So you don't want it on too high peak Hannah Keely: No, not too high. Rhiannon: Okay. Hannah Keely: Now and that's thoroughly heated up. Okay, all you're doing is just warming it all the way through. And you’re going to spoon that mixture into this lovely acorn squash. Here let me move it over here. Rhiannon: Okay. Hannah Keely: Okay and go ahead and spoon some of that in there. Rhiannon: Isn't enough. Hannah Keely: And then you’re going to top it. Yeah, that’s looks great. And then you're going to top each one of those with some cheese. This is so easy. Rhiannon: Maybe a little more. I love cheese. Hannah Keely: Yeah, you love—highlight on there, that is cool. Rhiannon: Okay. Hannah Keely: And then you're going to stick that under the broiler, okay because it’s already hot for about two minutes until it’s melted. And that's it. That’s it. Rhiannon: That’s it. It’s done. Hannah Keely: Yeah that is just so easy. And it’s just, you know a way that it snazzy up some of the things you’re already making. Rhiannon: Okay, how long do you make it for broiler for? Hannah Keely: Just a couple of minutes. Rhiannon: Okay. Hannah Keely: Yeah and you got to keep an eye out that because I have left the broiler on before, it’s not a pretty sight. Rhiannon: Thanks Hannah. Hannah Keely: Absolutely. Audra Lowe: And for more great ideas to bring the family back to the dinner table, you can head to betteTV.com just click on the link.