The Cross Fit Kitchen: Acorn Squash Molcajete

Nick Massie of takes his inspiration for this dish from the molcajete, a stone mortar and pestle commonly used in Mexican cuisine. Massie uses halved acorn squashes for his mortars, piling them high with juicy carne asada, shrimp and tomatillo salsa and baking them until they caramelize and bubble. First he toasts the garlic in olive oil, and then he adds the tomatillos, browning them to get some color for the sauce. Next, he cuts the squashes in half and removes the seeds with a spoon. Y