Beefstuffedacornsquash Recipes

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.

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.

BEEF STUFFED ACORN SQUASH WITH PUMPKIN MARINARA AND FRIED SAGE LEAVES

Steps:

• Preheat oven to 400 degrees. Place acorn squash halves face down on a baking sheet or casserole dish and cook 30-35 minutes, or until squash is soft when shell is pressed. Remove from oven and let cool while cooking filling. Carefully scoop out squash flesh, keeping the shells in tact for serving.
• Heat a small nonstick saute pan to medium high heat and toast pine nuts until fragrant and turning golden brown, being careful not to burn. Remove pine nuts to a plate and heat olive oil in the same small pan on medium high heat until shimmering. Add sage leaves and let them toast until crispy, about 1-2 minutes, being careful not to burn. Remove sage leaves with a slotted spoon from olive oil from and set leaves side to drain on paper towels. Pour remainder of olive oil into a large nonstick saute pan. Season fried sage leaves with salt.
• Bring the large nonstick saute pan with olive oil to medium high heat and brown ground beef, chopping into small pieces, about 3-4 minutes. Add onion and cook until soft, about 3-4 minutes. Add garlic and cook 1 additional minute. Stir in salt, cinnamon, allspice, nutmeg, and white pepper. Add in toasted pine nuts and Pumpkin Marinara, mixing evenly. Season slightly cooled squash with salt and fold into meat mixture. Scoop mixture into squash shells and serve, garnished with fried sage leaves.

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 WITH SAUSAGE, BARLEY AND GOAT CHEESE

Steps:

• Preheat the oven to 450 degrees F.
• Melt the butter in a 10-inch cast-iron skillet. Brush the squash with 2 tablespoons of the melted butter. Season aggressively with salt and pepper and place cut-side down on a rimmed baking sheet. Add 1 tablespoon water to the baking sheet and bake until tender, 25 to 35 minutes.
• Warm the remaining butter in the skillet over medium heat. Add the celery and shallots and saute until tender, about 3 minutes. Add the Italian seasoning, sage and 3 ounces water and cook until the herbs are tender, about 2 minutes. Stir to combine.
• Add the sausage to the skillet and stir to combine. Cook, stirring occasionally, until the sausage is golden brown and cooked through, 7 to 10 minutes. Add water as needed to deglaze the pan and prevent sticking while cooking.
• Transfer the sausage mixture to a large bowl and toss with the barley and lemon zest. Stir in the goat cheese, until large clumps still remain but are evenly dispersed. Stir and adjust the seasoning with salt and pepper as needed. Fill each squash half with the sausage mixture and bake cut-side up until golden brown, 8 to 10 minutes. Drizzle with the honey before serving.

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.

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.

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.