Beef Picadillo-Stuffed Acorn Squash. Ground beef stuffed acorn squash recipe. While the squash is baking – saute the onions and ground beef on medium heat with the other dry ingredients until browned. 1/2 teaspoon ground cinnamon. Add the herb-cranberry mixture to the ground beef, as well as the 1 teaspoon salt, 1/8 teaspoon black pepper, and 1/2 teaspoon caraway. Follow the steps below to make the perfect roasted acorn squash. Use a spoon to fill the squash boats with the beef mixture. When the squash is cool to the touch, use a spoon to scoop out some of the flesh and mix into the beef. I used ground pork but you can substitute ground beef or ground turkey or even pork sausage if you want. Start by browning the ground beef. Roast until tender and browned, about 25 minutes. Go vegetarian: This recipe is super easy to make vegetarian, or even vegan! salt and pepper. Whenever I find myself in a creative slump for my weeknight meals, I turn toward stuffed vegetables or casseroles to change things up. Just pop the acorn squash in the oven to roast while you make a quick and easy skillet beef enchilada mixture. The stuffed squash is baked to perfection with a cheese topping. Arrange halved squash, cut side down, in greased 2 qt (1.9 L) baking dish. While the squash rings roast, heat the 1 1/2 teaspoons olive oil in a large skillet over medium heat. Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes. Cut in half and discard the seeds. Add in the bell pepper and cook a further 2 minutes. This stuffed roasted acorn squash is obviously wonderful to serve right away, BUT you can also save the leftovers – already stuffed – to reheat later on. This is a great meal to make when you're in a ground beef rut and need some fresh ideas using seasonal fall and winter ingredients. This ground beef-stuffed kabocha squash is a shelter-at-home comfort-food recipe. 1 small yellow onion, finely chopped. Substitute Italian pork sausage, casings removed, for the ground beef for a change of pace. Cover with foil. But, Acorn squash just became my new favorite thing to cook with and stuff… you’ll know why after you try this Beef Enchilada Stuffed Acorn Squash. Preheat oven to 370 degrees F. Line a baking sheet with parchment paper and set aside. Return the squash to the oven and bake another 15 minutes at 375ºF (185ºC) until everything is heated through. Bake at 425°F (190°C) 30 minutes until just tender. Return the beef to the pan, add the cooked quinoa, pecans, cumin, garlic powder and salt to taste. These Mexican-Style Stuffed Acorn Squash are twice baked, stuffed with ground beef and veggies, then topped with cheddar cheese and served sizzling hot! While the squash is roasting, cook the filling (the filling only takes about 20 minutes to make so you can either make it ahead of time or make it a half hour into roasting the squash so they are done at the same time). It's a fun way to dress up ground beef by seasoning it, then stuffing it into flavorful squash. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. You could even make it as a Mother's Day surprise - it's really only a couple of steps beyond a sloppy Joe, really! Add Ground Beef and cook 8-10 minutes, breaking beef into small crumbles and stirring occasionally. The filling is made with ground beef, black beans, corn, and spicy seasonings. Mexican food and cold weather just don’t seem to mix in my head. Stir to combine. This is a "must" for our family when our garden squash is in bloom. If you want to make everything ahead of time, you can prep everything, cover and refrigerate and reheat the squash in the oven, fill, and broil right before serving. An easy recipe for baked acorn squash that's stuffed with a savory, slightly sweet & buttery filling of ground beef, apple, and rice. Drizzle evenly with 1 tablespoon of the oil; sprinkle with 1 ½ teaspoons of the salt and ¼ teaspoon of the pepper. Continue to cook, while stirring around, until vegetables are slightly soft, 5 to 10 minutes more. A nutrient-rich alternative to the brown-sugar-and-butter treatment for squash. This delicious Stuffed Acorn Squash has a great balance of savory and sweet. Continue with recipe from step 2. This is an elegant-looking dish that can be served for special-occasion meals as well as everyday dinners. Filled with ground beef seasoned with warm spices, dried cranberries, golden raisins, pistachios, parsley and mint. 3/4 teaspoon ground cumin. Don’t have a microwave? Our most trusted Stuffed Acorn Squash With Ground Beef recipes. Place squash halves, cut sides up, on a large rimmed baking sheet. Remove the herb-cranberry mixture to a bowl and add the ground beef to the skillet. A savory Mexican-style twist on a fall favorite! The flavors will all work perfectly in this Paleo Stuffed Acorn Squash. This Paleo Stuffed Acorn Squash recipe is super easy to double so you end up with leftovers for the week ahead. 16 oz (1 package) Beyond Beef® 2 medium-sized delicata squash, sliced in half lengthwise and seeds scooped out 2 tbs olive oil. Turn off the stove. Stir to evenly combine. Pour the ground beef into the same large bowl. Once the squash is ready, stuff the squash with the beef filling and bake for another 15 minutes. Learn how to cook great Ground beef stuffed acorn squash . Arrange squash, cut sides down. Work smarter, not harder! 2 cloves of garlic, minced. Bake squash in 350 degree oven until tender, about 40 minutes. Set the beef aside. olive oil, acorn squash, onion, ground beef, balsamic vinegar and 10 more Rice and Beans Stuffed Acorn Squash The Viet Vegan black pepper, long-grain brown rice, salt, toasted sesame oil and 5 more Then place on a roasting pan and bake at 375 degrees for 30 minutes. Stuffed Oven Baked Acorn Squash. Cut your squash in half and take out the seeds. When the oil is hot, add the minced garlic and cook, stirring often until the garlic gets soft and is just starting to brown.

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