Ground Beef Apple Filled Acorn Squash Halves Food

GROUND BEEF STUFFED ACORN SQUASH

Steps:

• Invert squash in two ungreased 13-in. x 9-in. baking dishes. Add water and cover with foil. Bake at 375° for 40-45 minutes or until tender. , Meanwhile, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Add the apple, rice, sunflower kernels and curry. Cook and stir until apple is tender. Remove from the heat. Stir in the egg, 1 teaspoon brown sugar and 3/4 teaspoon salt. , Place squash cut side up on a baking sheet. Place 1 teaspoon remaining brown sugar and 1 teaspoon butter in each half. Sprinkle with remaining salt. Fill with meat mixture. , Bake, uncovered, at 375° for 15-20 minutes or until heated through.

APPLE FILLED ACORN SQUASH

Steps:

• COMBINE all ingredients except for squash.
• Preheat oven to 350 deg F.
• Cut squash in half lengthwise and scrape out seeds.
• Place cut side down in baking dish and bake for 25 minutes.
• Mix the other ingredients.
• Turn squash cut side up, fill with apple mix and continue baking for 20 minutes, or until squash is tender.

BEEF-STUFFED ACORN SQUASH

Steps:

• Preheat oven to 375°. Invert squash in an 11 x 7-in. baking dish. Add water and cover with foil. Bake until tender, 50-60 minutes. , Meanwhile, cook beef, onion and celery over medium heat until no longer pink; drain. Stir in the flour, salt and sage until blended. Add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in rice. , Transfer squash to a baking sheet. Fill cavity with meat mixture. Bake at 350° for 30 minutes. Remove from oven; sprinkle with cheese and bake 3-5 minutes longer or until cheese is melted.

STUFFED ACORN SQUASH II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle squash with salt and pepper, and lightly spray with cooking oil. Place in a baking dish flesh side down, and cover with plastic wrap.
• Microwave on high for 10 to 15 minutes, or until flesh is fork-tender.
• Meanwhile, cook beef and pork in 1 tablespoon of oil on medium high heat until well browned, stirring frequently to crumble. Drain, and set aside. In the same skillet, cook the onion and garlic until onion is translucent. Combine beef and pork with cheese and onions, and spoon mixture into squash halves.
• Bake, uncovered, in the preheated oven for 15 to 20 minutes, or until cheese is melted and squash is lightly browned. Season with salt and pepper to taste. Serve hot.

GROUND BEEF & APPLE FILLED ACORN SQUASH HALVES

Steps:

• Heat the oven to 400°F.
• Cut each of the squash in half and remove the seeds and fibers.
• Place the squash, cut sides down, in an ungreased baking pan.
• Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes.
• While the squash is baking, cook and stir the meat in a large skillet until it is brown.
• Drain off the excess fat.
• Remove the skillet from the heat and stir in the 1 1/2 ts of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins.
• When the squash is cooked, turn them so that the cut side is up and remove them to a platter.
• Drain off any remaining liquid in the pan and dry.
• Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around.
• Season the shells with salt to taste.
• Mash the pulp and mix in the meat mixture.
• Return to the shells, piling them full and sprinkle with 1 tb of brown sugar on each.
• Drizzle with the melted butter.
• Bake uncovered until the apple is tender, about 20 to 30 minutes.
• Serve hot.
• NOTE: You can substitute a combination of 1/2 lb lean ground beef and 1/2 lb of bulk pork sausage for the 1 lb of lean ground beef.

APPLE-STUFFED ACORN SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Cut squash in half horizontally and remove seeds. Pull or cut off stem if attached and on the other end, slice off a tiny sliver of the end so that it sits upright in a pan without rocking.
• Place all four squash halves cut up in a 9×13-inch glass baking dish.
• Peel, core and cut apples into one inch cubes and place in large bowl.
• Immediately cover with lemon juice and toss to coat.
• Add zest, sugar, cinnamon, nutmeg, flour, salt, sage and apple sauce and mix.
• Divide evenly between four acorn squash halves.
• Cut the butter into four pieces and press one piece down into the center of each filled squash.
• Pour water into the bottom of the baking dish to come about one third of the way up.
• Cover pan with parchment and foil and bake for 45 minutes. Check for doneness and bake for 15 minutes more if needed.
• Then uncover and bake for 15 minutes more to brown tops. (Ours took the entire hour and 15 minutes).
• Remove from oven and serve. (The outside squash skin is not meant to be eaten.)

APPLE FILLED SQUASH HALVES

Steps:

• 1. Heat the oven to 400 degrees.
• 2. Cut each of the squash in half and remove the seeds and fibers.
• 3. Place the squash, cut sides down, in an ungreased baking pan.
• 4. Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes.
• 5. While the squash is baking, cook and stir the meat in a large skillet until it is brown.
• 6. Drain off the excess fat.
• 7. Remove the skillet from the heat and stir in the 1 1/2 teaspoon of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins.
• 8. When the squash is cooked, turn them so that the cut side is up and remove them to a platter.
• 9. Drain off any remaining liquid in the pan and dry.
• 10. Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around.
• 11. Season the shells with salt to taste.
• 12. Mash the pulp and mix in the meat mixture.
• 13. Return to the shells, piling them full and sprinkle with 1 tablespoon of brown sugar on each.
• 14. Drizzle with the melted butter.
• 15. Bake uncovered until the apple is tender, about 20 to 30 minutes.
• 16. Serve hot.
• 17. NOTE: You can substitute a combination of 1/2 pound lean ground beef and 1/2 pound of bulk pork sausage for the 1 pound of lean ground beef.

APPLE FILLED ACORN SQUASH

Steps:

• First cut the squash in half and clean out the seeds.
• Bake these halved squash in the oven for 20 minutes at 350 degrees F. While those bake, get out a mixing bowl and mix all the remaining ingredients together for the filling.
• Fill the hot squash and return to oven to bake for another 30 minutes at 350 degrees.

APPLE-STUFFED ACORN SQUASH

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.
• Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.
• While the squash is baking, melt the margarine in a large skillet over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.
• Once the squash is done, stir the raisins, brown sugar, cinnamon, and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes.