Stuffed Acorn Squash
|Acorn squash||2 , halved lengthwise (seeded)|
|Garlic||6 Clove (30 gm), chopped|
|Red onion||1 , chopped|
|96% lean ground beef||1 Pound|
|Baby bellas||1 Pint, chopped up|
|Zucchini||2 Cup (32 tbs), quartered and chopped (2 small sized)|
|Peppers||2 , chopped up (any color)|
|Canned crushed tomatoes||15 Ounce|
|Dried cherries||1⁄3 Cup (5.33 tbs), roughly chopped|
|Dried thyme||1 Tablespoon|
|Ground cumin||1 Tablespoon|
|Olive oil spray||1|
|Extra virgin olive oil||1 Tablespoon|
Pre-Heat the oven to 400 degrees.
For the Squash:
Place acorn squash in a baking dish, skin side up. Drizzle with a little extra virgin olive oil or give it a light spray with your non-stick olive oil spray. Add an inch or so of water to the bottom of the pan and pop in the oven for about 30 minutes. You want the squash to be tender but not completely cooked because it will be going back in for another 10-15 minutes after you stuff it.
For the Stuffing:
While you’re squash is cooking, heat a tbsp of extra virgin olive oil in a large sauté pan. Add onions and cook for 2-3 minutes before stirring in the garlic and a pinch of salt. Allow the garlic and onions to cook for another 3-5 minutes or until onions are translucent and you’re kitchen smells like you want to eat it!
Push onions and garlic aside and add you’re ground beef, being sure to break it up.
Add peppers, mushrooms, and zucchinis to the pan along with thyme, cumin, nutmeg, a little more salt and pepper. Bring everything together as it is cooking.
Once you’re veggies begin to cook down a bit, add crushed tomatoes and the dried cherries. Let everything heat through!
Place stuffing in the cavity of each squash and pop back in the oven for 10-15 minutes just to be sure that everything is HOT, HOT, HOT…Enjoy!