Everyone’s heard of sourdough bread soup bowls.

For a low calorie edible soup bowl try acorn squash. Just cut the tops off, scoop out the seeds, cut a thin slice off the bottom to make a stable base, brush with oil, sprinkle with salt, arrange on a baking tray along with the tops, and roast in the Sun Oven for about 1 1/2 half hours. They can be made ahead of time and filled with your choice of soup, solar cooked or not, for a great dinner, first course or light lunch.

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