Acorn Squash Stuffed With Venison And Corn Recipes

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VENISON AND WILD RICE STUFFED ACORN SQUASH



Venison and Wild Rice Stuffed Acorn Squash image

These acorn squash are stuffed with great Northwoods flavors!

Provided by Aaron

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 1h10m

Yield 4

Number Of Ingredients 10

⅓ cup wild rice
2 ⅔ cups water
1 acorn squash, halved and seeded
⅓ cup cranberries
½ pound ground venison
½ cup brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 pinch Salt and pepper to taste
¼ cup butter

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.

Nutrition Facts : Calories 366.8 calories, Carbohydrate 51.6 g, Cholesterol 70.2 mg, Fat 13.1 g, Fiber 3.4 g, Protein 13.9 g, SaturatedFat 7.9 g, Sodium 113.5 mg, Sugar 30.2 g

ACORN SQUASH STUFFED WITH VENISON AND CORN



Acorn Squash Stuffed With Venison and Corn image

I had never worked with Acorn Squash before, so I kind of made it on the spot, but it is delicious! This is a yummy, cheap way to use left overs and still have fall flavors. You can substitute the meat for beef or leave it out and add extra veggies for a vegetarian meal. Can be used as a side dish for a larger group accompanying a larger entree.

Provided by gregobr8

Categories     One Dish Meal

Time 1h

Yield 2 stuffed squash halves, 2-3 serving(s)

Number Of Ingredients 12

1 acorn squash
1/2 lb ground venison
1 cup corn
1 cup rice
1 garlic clove
2 tablespoons brown sugar
1/2 teaspoon nutmeg
1 teaspoon olive oil
1/4 teaspoon dried parsley
1/2 tablespoon butter
1/4 cup shredded white cheddar cheese
1 -2 tablespoon water

Steps:

  • 1. Cut the squash in half and clean out the seeds. Rub brown sugar and nutmeg on flesh of squash. Place on pan, cover with tin foil and bake at 350 for about 50 minutes, or until squash is fork tender.
  • 2. While squash is cooking, cook about 1 cup of rice.
  • 3. In pan, pour about 1 teaspoon olive oil and warm, then add 1 clove of garlic and cook until garlic just starts to brown. Add in venison and cook till browned.
  • 3. Add corn and rice to venison mixture and warm mixture thoroughly. (I used left over corn and rice) After all is warmed through, add butter and water.
  • 4. When squash is done, pull out and remove foil. Turn oven to broil.
  • 5. Stuff center with venison and corn mixture. You may have some left over stuffing, keep it warm for serving. Sprinkle shredded cheese over squash and stuffing. Place back in oven for about 5-7 minutes or until cheese is melted.
  • 6. Let cool for about 5 minutes or until you can't wait to eat!

STUFFED ACORN SQUASH WITH BEEF AND ONION



Stuffed Acorn Squash With Beef and Onion image

Found this recipe in a very old cookbook. Somewhat tweaked this recipe, and have tried it. Worth trying.

Provided by weekend cooker

Categories     Onions

Time 1h15m

Yield 6 acorn squash halves, 6 serving(s)

Number Of Ingredients 10

3 small acorn squash, halved and seeded
1 egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon beef bouillon granules
2 tablespoons boiling water
1/8 cup chopped onion
1/8 cup ground beef
2 tablespoons butter
1 cup sage seasoned stuffing mix

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.

SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY



Sausage and Apple Stuffed Acorn Squash Recipe by Tasty image

Here's what you need: small acorn squashes, onion, celery, olive oil, salt, pepper, fresh rosemary, garlic, sausage, apple, panko breadcrumbs, parmesan cheese

Provided by Tasty

Categories     Sides

Yield 4 servings

Number Of Ingredients 12

2 small acorn squashes, or 1 large
1 onion, chopped
2 stalks celery, chopped
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh rosemary
3 cloves garlic, chopped
½ lb sausage
1 apple, chopped
1 cup panko breadcrumbs
½ cup parmesan cheese

Steps:

  • Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
  • Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
  • Drizzle each squash half with olive oil, salt, and pepper.
  • Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
  • While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
  • Add Garlic and Sausage, until sausage is browned on all sides.
  • Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
  • Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
  • Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 576 calories, Carbohydrate 86 grams, Fat 21 grams, Fiber 18 grams, Protein 20 grams, Sugar 11 grams

BEEF-STUFFED ACORN SQUASH



Beef-Stuffed Acorn Squash image

My husband is retired, so we do quite a bit of traveling. I like to cook, travel and add to my collection of fund-raiser cookbooks. I have one from every state except Vermont!-Jean Gaines, Bullhead City, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 4 servings.

Number Of Ingredients 11

2 small acorn squash, halved and seeded
1/2 cup water
1/2 pound ground beef
2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon rubbed sage
3/4 cup milk
1/2 cup cooked rice
1/4 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 276 calories, Fat 9g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 408mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 16g protein.

STUFFED ACORN SQUASH II



Stuffed Acorn Squash II image

Acorn squash stuffed with ground beef, pork sausage, onions, garlic, and cheddar cheese. Serve with tossed salad and crusty bread for a simple, tasty meal.

Provided by Andytofu

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 55m

Yield 2

Number Of Ingredients 9

1 halved lengthwise and seeded
salt and freshly ground black pepper to taste
cooking spray
¼ pound lean ground beef
¼ pound ground pork sausage
vegetable oil
1 small onion, chopped
1 clove garlic, minced
2 ounces Cheddar cheese, cubed

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.

Nutrition Facts : Calories 587.6 calories, Carbohydrate 41 g, Cholesterol 96.6 mg, Fat 36.6 g, Fiber 11.6 g, Protein 27.9 g, SaturatedFat 14.4 g, Sodium 1511.5 mg, Sugar 10.4 g

ACORN SQUASH WITH SAUSAGE BREAD STUFFING



Acorn Squash With Sausage Bread Stuffing image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h15m

Yield Six servings

Number Of Ingredients 11

3 large acorn squash, halved crosswise, seeds and fibers scooped out
1 teaspoon unsalted butter
1 medium onion, peeled and chopped
12 ounces breakfast-style pork sausage
2 teaspoons dried thyme
1/2 teaspoon salt
Freshly ground pepper to taste
1/2 cup toasted pecan halves
4 cups of 1/4-inch cubes of lightly toasted sourdough bread
3/4 cup chicken broth, homemade or low-sodium canned
4 teaspoons chopped fresh Italian parsley

Steps:

  • Slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh. Place in a large roasting pan and set aside.
  • Melt the butter in a large nonstick skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the sausage and cook, breaking it up with the back of a spoon, until no traces of pink remain, about 8 minutes. Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, pecans, bread cubes and chicken broth until well mixed.
  • Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/4 inch. Cover the squash loosely with aluminum foil. Roast until the squash is tender, about 45 minutes. Place 1 squash half on each of 6 plates, garnish with parsley and serve immediately.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 14 grams, Carbohydrate 46 grams, Fat 22 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 807 milligrams, Sugar 3 grams, TransFat 0 grams

SOUTHWEST STUFFED ACORN SQUASH RECIPE BY TASTY



Southwest Stuffed Acorn Squash Recipe by Tasty image

Here's what you need: acorn squashes, olive oil, salt, pepper, vegetable stock, brown rice, olive oil, red onion, garlic, bell pepper, salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, dried oregano, black beans, corn, roasted diced tomato, shredded cheese blend, avocado, fresh cilantro

Provided by Betsy Carter

Categories     Dinner

Yield 4 servings

Number Of Ingredients 24

2 acorn squashes
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepper
1 ¾ cups vegetable stock
1 cup brown rice, rinsed
1 tablespoon olive oil
½ red onion, diced
1 clove garlic, minced
1 bell pepper, diced
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano
15 oz black beans, 1 can, drained and rinsed
11 oz corn, 1 can, drained and rinsed
10 oz roasted diced tomato, 1 can
½ cup shredded cheese blend
avocado, sliced, to serve
fresh cilantro, chopped, to serve

Steps:

  • Preheat oven to 400°F (200°C).
  • Cut off the ends of squash before cutting squash in half horizontally. Scoop out seeds and save for roasting.
  • Drizzle squash with olive oil and sprinkle salt and pepper. Place cut-side up on a parchment paper-lined baking sheet.
  • Bake for 40 minutes, or until tender.
  • In a medium saucepan, add vegetable stock and rice.
  • Stir and bring to boil over high heat.
  • Cover and simmer for 45 minutes. Remove saucepan from heat.
  • Heat olive oil in a large saucepan or skillet over medium heat.
  • Add onions, stirring frequently until translucent.
  • Add garlic and cook until fragrant.
  • Add bell pepper, salt, pepper, chili powder, cumin, paprika, onion powder, cayenne pepper, and dried oregano. Stir until spices are evenly distributed.
  • Mix in black beans, corn, tomatoes, and cooked rice.
  • Fill squash halves with rice mixture and sprinkle with cheese.
  • Bake for 5 minutes, or until cheese is melted.
  • Top with avocado slices and cilantro.
  • Enjoy!

Nutrition Facts : Calories 973 calories, Carbohydrate 154 grams, Fat 34 grams, Fiber 28 grams, Protein 22 grams, Sugar 13 grams

BAKED STUFFED ACORN SQUASH



Baked Stuffed Acorn Squash image

This makes a substantial vegetarian - or vegan if you leave out the cheese - Thanksgiving main dish. It is another riff on the native American tradition of the Three Sisters - corn, beans, and squash. I used acorn squash here, and it serves as a vessel for the sweet and pungent bean, corn and tomato filling. Acorn squash comes in various sizes; the larger ones, which are sometimes all I can find, take almost an hour to soften and cook through; the finished squash can be cut in half or even into thirds if too big for one serving. With everything that comes on the Thanksgiving sideboard, that will probably be the case. I always bake the squash for about 20 minutes before cutting it in half; they soften up a little bit, which makes it much easier to cut.

Provided by Martha Rose Shulman

Categories     dinner, main course, side dish

Time 2h

Yield 8 substantial main dish servings, 12 to 16 smaller servings

Number Of Ingredients 14

4 large or 6 smaller acorn squash
3 tablespoons extra virgin olive oil, plus additional for basting
1 medium onion, finely chopped
1 red pepper, diced
1 28-ounce can chopped tomatoes with juice, pulsed to a coarse purée in a food processor
2 tablespoons tomato paste
2 tablespoons mild honey, maple syrup or pomegranate molasses
2 tablespoons red wine vinegar, sherry vinegar or apple cider vinegar
Salt to taste
1/2 teaspoon cayenne
3 cups cooked pintos, black beans or red beans, or 2 cans, drained and rinsed
1 cup corn kernels
2/3 cup breadcrumbs
2 ounces / 1/2 cup Gruyère, grated

Steps:

  • Heat oven to 375 degrees. Place squash on a baking sheet and bake 20 minutes, until soft enough to easily cut in half. Wait until cool enough to handle (about 15 minutes), then cut in half (stem to tip) and scoop out seeds and membranes.
  • Meanwhile, heat 2 tablespoons of olive oil over medium heat in a large skillet and add onion. Cook, stirring often, until it begins to soften, about 3 minutes. Add red pepper and a generous pinch of salt and cook, stirring, until tender, about 5 minutes. Add tomatoes and tomato paste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add honey, maple syrup or pomegranate molasses, vinegar, salt and cayenne, and bring to a simmer. Simmer 8 to 10 minutes, until thick and fragrant. Taste and adjust seasonings. Stir in beans and corn and simmer another 5 minutes.
  • Oil 1 or 2 baking dishes or a sheet pan that will accommodate all the squash. Season cavities and cut sides of the squash with salt and pepper and brush with olive oil or melted butter. Fill with bean mixture. Mix together bread crumbs, Gruyère and remaining olive oil and sprinkle over the filling. Brush exposed edges of squash with oil. Place in the baking dish or on baking sheet and cover tightly with foil. Bake large squash for 45 minutes, check smaller squash after 30 minutes. The flesh should be easy to penetrate with the tip of a knife. Uncover and return to oven for 5 to 10 minutes, or until breadcrumbs and cheese are lightly browned. Serve hot or warm.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 6 grams, Carbohydrate 90 grams, Fat 10 grams, Fiber 18 grams, Protein 23 grams, SaturatedFat 3 grams, Sodium 1088 milligrams, Sugar 11 grams

GROUND BEEF STUFFED ACORN SQUASH



Ground Beef Stuffed Acorn Squash image

This is an elegant-looking dish that can be served for special-occasion meals as well as everyday dinners. This is a "must" for our family when our garden squash is in bloom. --Ruth Stone, Lindsay, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 13

2 large acorn squash, halved and seeded
1 cup water
3/4 pound ground beef
1 celery rib, chopped
1 small onion, chopped
1 medium tart apple, chopped
1 cup cooked rice
1/4 cup sunflower kernels
1 teaspoon curry powder
1 egg, beaten
5 teaspoons brown sugar, divided
1-1/4 teaspoons salt, divided
4 teaspoons butter

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.

Nutrition Facts : Calories 496 calories, Fat 20g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 886mg sodium, Carbohydrate 62g carbohydrate (18g sugars, Fiber 8g fiber), Protein 23g protein.

ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE



Acorn Squash Stuffed with Mushrooms and Rice image

These work as well on the Thanksgiving table as they do on a meatless Monday.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 1h

Number Of Ingredients 9

2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary
Salt and pepper
3 tablespoons olive oil, divided
1/2 pound cremini or button mushrooms, trimmed and diced small
1 medium yellow onion, diced small
3/4 teaspoon dried thyme
1 cup long-grain white rice
2 cups vegetable or chicken broth
1/2 cup grated Parmesan (2 ounces)

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
  • Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
  • Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.

Nutrition Facts : Calories 432 g, Fat 14 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g

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PANTRY STUFFED ACORN SQUASH - SLICE OF JESS
2014-07-27 3 ounces frozen Corn; 2 ounces shredded Cheese, your preference; 2 tbsp Olive Oil; S + P to taste; Directions: Preheat your oven to 400 degrees F. Cut your Acorn Squash in half and scoop out the seeds. Place your squash on a baking pan, cut side up. Spray with Olive Oil and sprinkle with Salt + Pepper. Bake for 1 hour in your oven until tender ...
From sliceofjess.com
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ACORN SQUASH STUFFED WITH HAM AND QUINOA - THYME FOR COOKING
2014-10-01 Heat the oil in a nonstick skillet over medium heat. Sauté the onion and celery 5 minutes then add the garlic. Sauté 5 more minutes or until onion and celery are tender and starting to brown. Add ham and sage and sauté until ham starts to brown. Add mustard and chicken stock and stir well to combine.
From thymeforcookingblog.com
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VEGETARIAN STUFFED ACORN SQUASH - PINCH ME GOOD
2019-11-03 Scoop the seeds out. Clean the squash. Season the squash. Roast the squash. Sauté the mushrooms, garlic and shallots. Add in spinach and cook until wilted. Add in the chickpeas and spices. Once the acorn squash is done let it cool for a couple of minutes, then you can fill it with the amazing filling.
From pinchmegood.com
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TEX-MEX STUFFED ACORN SQUASH - CLASSIC RECIPES
2019-06-03 Shredded cheese, for topping (Mexican blend, taco-seasoned, or cheddar) Instructions: Preheat the oven to 350 F. Line a 9-by-13-by-2-inch baking pan with foil; spray the foil with cooking oil spray or grease it lightly. Cut both of the acorn squash in half lengthwise and scoop out seeds. Spray the cut sides with cooking oil spray and place the ...
From classic-recipes.com
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ULTIMATE STUFFED ACORN SQUASH RECIPE - VEGETARIAN TIMES
Combine oil and 2 tsp. minced garlic in small bowl. Brush squash halves with garlic oil, and sprinkle lightly with ancho chile powder and coriander. Season with salt and pepper, if desired, and place on large baking sheet. 2. Pulse 2 cups corn kernels in food processor until finely chopped and milky. Set aside.
From vegetariantimes.com
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BUTTERNUT SQUASH STUFFED MUSHROOMS - THERESCIPES.INFO
https://cookingwithawallflower.com › 2014 › 01 › 19 › mushrooms-stuffed-with-butternut-squash. All information about healthy recipes and cooki
From therecipes.info
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STUFFED ACORN SQUASH RECIPE - LOVE AND LEMONS
Instructions. Preheat oven to 400 degrees F. Cut acorn squash in half and scoop out the insides. Drizzle with olive oil and sprinkle with salt and pepper. Roast cut side up for for about 35-50 minutes or until your squash is tender in the middle and browned around the edges. (The timing will depend on your squash.
From loveandlemons.com
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STUFFED ACORN SQUASH – RANTS RAVES AND RECIPES
2014-10-12 Instructions. Preheat oven to 450º. Cut the squash in half lengthwise. If the squash does not sit flat slice off a small section of the bottom to give it a flat surface, being careful not to slice too deeply into the flesh. Scoop out the seeds and brush the inside with the melted butter and lightly salt and pepper.
From rantsravesandrecipes.com
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STUFFED ACORN SQUASH - MARTHA.COM
For each serving, sprinkle with 1 tablespoon hazelnuts, drizzle with 1 tablespoon oil, and squeeze with lemon. Recommended Products. Martha Stewart's Cooking School: Lessons and R
From martha.com
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TACO STUFFED ACORN SQUASH - CONFESSIONS OF A FIT FOODIE
2020-10-20 Instructions. Preheat oven to 400 degrees and line a baking sheet with parchment paper (optional, but keeps the mess away). Cut each acorn squash in half, top to bottom OR across the middle, and remove the seeds. Brush each squash with olive oil, …
From confessionsofafitfoodie.com
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BEEF STUFFED ACORN SQUASH - THE CLEAN EATING COUPLE
2018-11-08 Cut + prep your acorn squash. Place squash flat on sheet greased with walnut oil. Bake the squash for 20 minutes, until it is tender when pierced with a fork. While your squash is roasting, prep your beef + veggie filling. Scoop most of the squash out of the center + add to your beef filling mixture Fill the empty acorn squash shells with filling.
From thecleaneatingcouple.com
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BAKED CREAMY CORN ACORN SQUASH - THE WOODEN SKILLET
2018-12-06 Place squash in oven for 45 minutes. While squash is cooking take coconut milk, salt, and Califia unsweetened almond milk and combine in small bowl, set aside. In skillet, drizzle some olive oil (about a Tablespoon or two) and turn heat to medium. Add shallots and allow to cook for a minute, stirring.
From thewoodenskillet.com
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MEXICAN-STYLE STUFFED ACORN SQUASH - SUGAR AND SPICE
Cut acorn squash in half. Remove the seeds. Sprinkle with olive oil, salt, and pepper. Bake in an 400 F oven for about 30 minutes until fork tender. Meanwhile, cook ground meat, onions, cumin, cilantro, paprika, and cayenne until done. Mix with beans, corn, tomatoes.
From sugarwithspiceblog.com
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MEXICAN STUFFED ACORN SQUASH {VEGAN & GLUTEN FREE}
2019-11-25 Meanwhile, prepare the filling: In a medium skillet over medium heat, add chopped bell peppers to skillet and cook for about 5 minutes, stirring occasionally. Add black beans, corn, red onion, quinoa and spices. Stir until combined and allow mixture to heat through, then garnish with cilantro. Make the sauce: In a small blender or food ...
From fitmittenkitchen.com
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STUFFED ACORN (OR 'CARNIVAL') SQUASH – KEVIN LEE JACOBS
2018-09-30 1 tablespoon corn starch blended with just enough water to make a thick paste Shredded Parmesan or Asiago cheese -- a sprinkling for each squash Instructions. Preparing the squash -- Center the oven rack, and preheat oven to 425°F. To insure the squash will stand up straight, slice off the little point located at the blossom end of the squash. Then slice off a "lid" …
From agardenforthehouse.com
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Top Asked Questions

How to cook acorn squash stuffed squash?
Fill the empty acorn squash shells with filling. Sprinkle with copious amounts of super sharp cheddar cheese (yum!) Return the stuffed acorn squash to the oven and bake for an additional 10 minutes until cheese melts. After that, all that’s left to do is DIG IN! We’ve made these almost once a week since I came up with the recipe..
What to do with acorn squash and ground beef?
The acorn squash provides a perfect bowl and the ground beef, combined with the roasted red pepper and tomato soup, is very flavorful. Also, it would be very easy to make this recipe a meal for four. Would recommend you give it a try.
What is the best way to eat acorn squash?
"Acorn squash stuffed with ground beef, pork sausage, onions, garlic, and cheddar cheese. Serve with tossed salad and crusty bread for a simple, tasty meal." Added to shopping list. Go to shopping list.
What can I substitute for stuffed acorn squash?
Wild rice stuffed acorn squash is an easy recipe that you can serve quickly on busy weeknights. If you want to try it but don’t have all the ingredients on hand, there are plenty of substitutions you can make. For example, instead of using wild rice, you can use quinoa or brown rice. 3. Vegetarian Stuffed Acorn Squash

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