Meaty Stuffed Acorn Squash 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.

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

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
• Bake in preheated oven for 60 minutes, or until squash is very tender.

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.

VENISON AND WILD RICE STUFFED ACORN SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and cook until the rice is tender, about 40 minutes.
• Meanwhile, place squash, cut-side down onto a deep baking dish filled with 1/2-inch of water. Bake in preheated oven for 40 minutes, then drain water and set aside.
• Bring some water to a boil in a saucepan, then remove from the heat. Add the cranberries and let stand for 5 minutes, then drain and reserve. Cook the ground venison in a skillet over medium-high heat until thoroughly cooked and crumbly.
• Stir together the wild rice, cranberries, venison, and brown sugar. Season with cinnamon, nutmeg, salt, and pepper.
• Turn the oven on to Broil. Rub the inside of the squash halves with the butter, then place cut-side up on the baking dish. Stuff with the rice mixture, then broil in the oven for 5 minutes.

BEEF-STUFFED ACORN SQUASH

Steps:

• Cut squash in half.
• Discard seeds and sprinkle squash with a little salt.
• Bake, cut side down in baking dish, at 350 degrees till tender, 45-50 minutes.
• Cook beef, onion, and celery till meat is brown.
• Drain off fat.
• Stir in flour, salt and sage.
• Add milk.
• Cook and stir until thickened and bubbly.
• Stir in rice, olives and almonds.
• Turn squash cut side up in dish; fill.
• Bake, uncovered, at 350 degrees for 30 minutes.

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.

BEEF STUFFED ACORN SQUASH

Steps:

• Cut each squash in half; discard seeds.
• Place cut side down in a 3 quart rectangular baking pan.
• Bake in preheated 350 F oven 50-55 minutes or until tender.
• Saute beef, onion and celery in a large frypan until meat is browned; drain off any fat. Blend in flour, salt and sage. Stir in milk.
• Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens.
• Stir in cooked rice. Turn squash cut side up in pan; fill squash cavities with equal amounts of meat mixture. Return to oven and bake an additional 30 minutes.
• Top with cheese; bake 3 minutes longer.

STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350.
• Cut the acorn squash in halves and take out seeds.
• Place halves in a roasting pan.
• Place 1 tbsp of margarine and brown sugar in each half.
• Divide the apples among squash halves.
• Add 1/4 cup of water to bottm of pan and cover with foil.
• Bake for 35-40 minutes or until squash is tender.

CURRIED STUFFED ACORN SQUASH

Steps:

• Wrap each squash half with plastic wrap.
• Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.
• Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
• Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
• Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.

FESTIVE STUFFED ACORN SQUASH RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Place the acorn squash stem-side up on a cutting board and cut in half. Scoop out the seeds and pulp, and transfer to a bowl. Separate the seeds from the pulp. Set aside.
• Set the squash halves cut-side up on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Bake for 40 minutes, or until almost cooked through.
• In a small pot, combine the wild rice and 1¼ cups (300 ml) vegetable broth, and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 45 minutes, or until the liquid is absorbed and the rice is tender.
• Rinse the squash seeds and dry on a dish towel (some residual moisture is okay). Transfer to a small bowl and add the chili powder, cumin, salt, and maple syrup. Mix until well-coated.
• Remove the squash from the oven and move to one side of the baking sheet. Using parchment paper, make a tray for the squash seeds. Spread the squash seeds on the tray.
• Bake for 15 minutes, stirring halfway through, until the squash is completely tender and the seeds are crispy.
• Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for 6-8 minutes, until they've released a good amount of liquid.
• Add the onion and cook for 3-4 minutes, until semi-translucent. Add a drizzle of olive oil and the garlic, rosemary, and thyme, and cook for 3-4 minutes, until fragrant. Deglaze the pan with the white wine and cook until most of the liquid has evaporated.
• Add the kale, salt, and pepper, and cook until the kale wilts and reduces in volume by about ¼. Add the remaining 2 tablespoons of vegetable broth and cook until kale is almost completely wilted and most of the liquid has evaporated. Stir in the wild rice and remove from the heat.
• Fill each squash half with the mushroom mixture and garnish with the squash seeds and pomegranate seeds. (Save leftover squash seeds for snacking!)
• Enjoy!

ACORN SQUASH WITH LEFTOVER STUFFING

Steps:

• Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. hot water. Bake, uncovered, at 400° until tender, about 30 minutes. , When squash is cool enough to handle, scoop out flesh, leaving a 1/4-in. shell (flesh will measure about 3 cups). Drain water from pan; place squash shells cut side up in pan and set aside. , In a large bowl, combine the flesh, egg, salt and pepper. Dissolve bouillon in boiling water; add to squash mixture. Add stuffing; spoon into squash shells. If desired, top with cheese. Sprinkle with paprika. Bake, uncovered, at 400° until heated through, 20-25 minutes. If desired, top with chopped parsley.

TEX-MEX STUFFED ACORN SQUASH

Steps:

• Preheat oven to 425 degrees. Coat a rimmed baking sheet with cooking spray.
• Brush cut sides and cavity of squash with oil. Sprinkle with 1/4 tsp of the pepper. Place cut side down on prepared baking sheet.
• Bake 30-40 minutes until tender (don't pierce it with a fork though). Turn cut side up.
• Mix beans, nuts, tomatoes, scallions, cumin and remaining 1/4 tsp pepper in a medum bowl.
• Spoon a heaping 1/2 cup of bean mixture into each squash half, pressing down gently to get all the filling inches Sprinkle with cheese.
• Bake 10-15 minutes, until cheese is melted and golden.