Be the first to The natural sweetness of acorn squash melds beautifully with spiced ground beef, vegetables, and corn. Serve with a salad and biscuits for a full meal.
Prep Time: 10 minutes
Cook Time: 1 hour
Ingredients:
- 3 acorn squash, cut in half lengthwise and seeded
- Vegetable oil spray
- 1 pound ground chuck beef
- 1 cup (8 ounces) whole kernel corn, frozen or canned (drained)
- 1/2 cup bread crumbs
- 1/2 cup tomato sauce
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped sweet onion
- 2 Tablespoons water
- 1 Tablespoon minced fresh parsley
- 1 Tablespoon prepared mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly ground black pepper
Preparation:
Preheat oven to 350 F. Line a shallow baking pan with nonstick foil.
Spray cut sides of acorn squash with vegetable oil. Place cut-side down on prepared pan and bake for 30 minutes.
While the acorn squash is baking, brown the ground beef. Spoon off any excess oil. Stir in corn, bread crumbs, tomato sauce, celery, onion, water, parsley, mustard, Worcestershire sauce, salt, allspice, and pepper with a large fork.
When acorn squash is almost tender, remove from oven and invert so cut-side is up. Divide ground beef mixture evenly amongst the squash, spooning the meat into the cavities.
Bake an additional 30 minutes. Let rest for 5 minutes before serving.
Yield: 6 servings
Spray cut sides of acorn squash with vegetable oil. Place cut-side down on prepared pan and bake for 30 minutes.
While the acorn squash is baking, brown the ground beef. Spoon off any excess oil. Stir in corn, bread crumbs, tomato sauce, celery, onion, water, parsley, mustard, Worcestershire sauce, salt, allspice, and pepper with a large fork.
When acorn squash is almost tender, remove from oven and invert so cut-side is up. Divide ground beef mixture evenly amongst the squash, spooning the meat into the cavities.
Bake an additional 30 minutes. Let rest for 5 minutes before serving.
Yield: 6 servings
