Super Easy: Acorn Squash "Stuffed"

My husband does the "shuk shopping."  That means that he goes to Jerusalem's Machane Yehuda Market and buys pretty much all of our vegetables, salad, fruit etc.  I never quite know what he'll bring home besides the standard carrots, light green Israeli kishuim (squash,) cucumbers, tomatoes etc.  For Rosh Hashannah he surprised me with acorn squash.

There isn't all that much "meat" in these vegetables, so besides cutting them in half and removing the seeds, I was in a quandary about how to deal with it preventing wastage.  "Simple" is my middle name when it comes to cooking.  I needed a filling that wouldn't require work, effort and would be moist and low calorie, too.  Nu, what could be easier than a half of a tomato?

That's right.  I took a tomato half and placed it cut-side down on the acorn squash half.  The only "challenge" was finding a tomato the same size as the empty inside of the squash.  I baked them covered with foil, afraid that uncovered they would dry out.

I probably should have lined the baking dish with "baking paper" for easier cleaning.

They tasted great and looked impressive.  You can certainly add herbs and spices in the crevice before topping with tomatoes.