Curry Beef In An Acorn Squash Bowl Food

CURRY BEEF

Steps:

• Mix the curry powder, turmeric and salt in a small dish.
• Place the cubed beef in a large bowl and cover with ½ - 2/3 of the seasoning mix and set aside.
• Cook onions, ginger and jalapenos in a Dutch oven until onions are brown and soft.
• Add the two cans of drained diced tomatoes and the remainder of the seasoning blend, allow to come to a slow boil.
• Add the meat to the tomato and onion blend and allow to cook for 10 minutes at medium heat until all ingredients are well blended.
• Pour the can of coconut milk into the meat mixture. Blend together until a uniform mixture has been created.
• Turn the stove to simmer an allow to simmer for an hour to and hour and a half. Towards the end of cooking taste the gravy to see if more salt is needed.
• Serve over rice.

CURRIED BEEF-STUFFED SQUASH

Steps:

• Invert squash in a greased 15-in. x 10-in. x 1-in. baking pan.
• Bake,uncovered, at 350 for 35-45 minutes or until almost tender.
• Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain.
• Dissolve bouillon in water; add to skillet. Stir in remaining ingredients; mix well. Turn squash cut side up in pan and fill with meat mixture.
• Fill pan with hot water to a depth of 1/4 in.; cover loosely with foil.
• Bake at 350 for 20-30 minutes or until heated through.
• Yield: 6 servings.

ACORN SQUASH STUFFED WITH CURRIED MEAT

Steps:

• Cut acorn squash in half from stem to tip and scrape out seeds; set aside.
• In a heavy, non-reactive (such as enameled) skillet, melt the butter over medium heat.
• Sauté onion for 2-3 minutes.
• Quick trick: Use one of those handy green peeling/coring/slicing units that attach to the counter with suction.
• You can find these at most stores for around$20—if you don’t have one, I recommend getting one.
• They work really well, and save lots of time!
• Core and slice the apple with the peeling arm wedged out of action.
• Slice the spiral to form small, uniform dice.
• Add the apple, garlic and curry powder to the skillet.
• Sauté, stirring, for about 3 more minutes, or until apple is beginning to soften and curry has become quite fragrant.
• Add lamb and mix thoroughly, breaking up chunks.
• Brown lamb and stir in cumin, cayenne and salt.
• Add cream; allow to boil and reduce until thick.
• Pack as much of the lamb mixture as possible into the hollowed out squash halves.
• Place the squash in a baking dish just large enough to hold them upright.
• Pour 1 inch of boiling water in the dish and cover tightly.
• If baking in the oven, use foil.
• If microwaving, use microwave-safe plastic wrap, ventilated with 2 slits.
• Bake in preheated 400 F degree oven for 1 hour, or at 70% power in microwave for about 25 minutes, until the flesh of the squash is tender when pierced with a fork.

STUFFED ACORN SQUASH WITH BEEF AND ONION

Steps:

• Invert squash in a greased 15x10x1 baking pan.
• Fill pan with hot water to a depth of 1/4 inch.
• Bake uncovered at 400 degrees for 30 minutes, or until tender.
• Cool, and when cool enough, to handle scoop out pulp, leaving a 1/4 inch shell. ( There should be about 3 cups).
• Place shells cut side up in a greased 15x10x1 baking pan, and set aside.
• In a large bowl, combine the pulp, egg, salt, and pepper.
• Dissolve bouillon in the 2 tablespoons water, and add to squash mixture.
• In a small saucepan, saute onion and beef in butter until tender, then stir in the stuffing mix.
• Set aside 1/4 cup of this for topping, and add remaining stuffing mixture to the squash mixture.
• Bake at uncovered at 400 degrees for 20 minutes, or until heated through.