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Stuffed Acorn Squash

danispies's picture
A simple to make Stuffed Acorn Squash recipe. I grew up eating lots of ground beef. My Mom's infamous meat sauce over a plate of spaghetti was a twice a week staple in our house. Stuffed peppers, stuffed cabbage, and yes, even a good old Manwich were some other ground beef staple meals I grew up eating. I loved them all. As I grew older and became more and more interested in nutrition and health, red meat was something I pretty much cut out of my diet. Too many "bad fats", I thought to myself...so away it went. After a while I started to miss it, so I began incorporating some lean cuts of steak back into my diet every now and again. But ground beef...well, I can't remember that last time I cooked with ground beef. I just assume substitute ground turkey. But then I read an article in Environmental Nutrition that addressed the fat content in ground beef and how to shop for ground beef that you can incorporate into a healthy diet...you can actually buy ground beef that is leaner than ground turkey. And that's when the search began. I wanted to reintroduce ground beef into my kitchen via a yummy recipe! I didn't want to make a burger or some chili, after all these are all meals that I have come to enjoy with ground turkey. I wanted something different. Something really yummy...and that's when I found this Stuffed Acorn Squash recipe over at Karina's Kitchen. Karina has a delicious gluten free blog that is loaded with tons of amazing recipes. Now of course, I did make some minor changes to the recipe, not because Karina's version was missing anything, but because for me, that's what makes cooking so much fun! I see cooking a lot like I see life...you gotta grab some inspiration and then make it you're own. Let's face it guys, there's no need to reinvent the wheel here...you know what I'm saying;). Anyhow, this dish is a keeper...it's simple, hearty, and so satisfying. It really is comfort food that you can feel good about eating!
Ingredients
  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
  Nutmeg 1 Pinch
  Salt To Taste
  Pepper To Taste
  Olive oil spray 1
  Extra virgin olive oil 1 Tablespoon
Directions

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!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Interest: 
Holiday, Healthy
Occasion: 
Wedding
Ingredient: 
Beef
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
4

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