Beefy Baked Acorn
Beefy Baked Acorn Squash Recipe
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This rustic, baked recipe for acorn squash is a simple, sensational, all-in-one meal! Fried, lean ground beef, is mixed with sweet apples and cinnamon, plump raisins, and a sprinkle of brown sugar, before being baked. Served piping hot, fresh from the oven, this simple, supreme, acorn squash recipe is extraordinary.
Prep Time: 15 mins |
Ingredients
2 ea Acorn Squash, Md
1 lb Lean Ground Beef
1 1/2 t Salt
1/2 t Cinnamon
2 c Apples, Pared & Chopped,(2 Lg)
1/4 c Raisins
4 tb Brown Sugar, Packed
2 tb Margarine Or Butter, Melted
Directions
Step 1:Heat the oven to 400 degrees F. Cut each of the squash in half and remove the seeds and fibers. Place the squash, cut sides down, in an ungreased baking pan. Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes.
Step 2:While the squash is baking, cook and stir the meat in a large skillet until it is brown. Drain off the excess fat. Remove the skillet from the heat and stir in the 1 1/2 ts of salt as well as the cinnamon, then coarsely chopped tart apples and the raisins.
Step 3:When the squash is cooked, turn them so that the cut side is up and remove them to a platter. Drain off any remaining liquid in the pan and dry. Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around. Season the shells with salt to taste. Mash the pulp and mix in the meat mixture
Step 4:Return to the shells, piling them full and sprinkle with 1 tb of brown sugar on each. Drizzle with the melted butter. Bake uncovered until the apple is tender, about 20 to 30 minutes.
Image Source: tombothetominator
Acorn N Pasta Soup
Acorn Squash N Pasta Soup
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The scrumptious taste of acorn squash, spiced just right, really makes this soup stand out. Cooked in one pot, stove top, we added a hint of carrot and onion, to complement the squash beautifully. And just wait until you try the topping!Prep Time: 15 mins Cook Time: 20-25 mins Servings: 4-6 Main Ingredient: Squash, Pasta Difficulty Level: 2 |
Ingredients
8 oz Acine di Pepe OR Small Shells, uncooked
2 md Acorn squash, about 1 1/2 lb each, split, peeled, seeded, and quartered
2 tb Margarine
1 lg Onion, chopped
3/4 ts Ground mace or nutmeg
1/2 ts Ground ginger
1/2 ts Cinnamon
1 c Grated carrot
1 1/2 ts Brown sugar
3 cn Low-sodium Vegetable broth, 13oz.
TOPPING
1 c Non-fat sour cream
1 tb Sugar
Directions
Step 1:Cook squash in one inch of water in covered saucepan for 15 minutes, or until tender. Cool. Scrape out pulp and put back in pot. Add margarine, onion, carrots, sugar, mace, ginger and cinnamon. Cover and simmer gently for 10 minutes, stirring occasionally. Cook until vegetables are tender.
Step 2:Add 3 cups of the broth and puree all in a blender or food processor. Return to the pot and add remaining three cups of broth, bring to a boil and add pasta. Cook, stirring occasionally, for 10 minutes, or until pasta is done.
Step 3:Before serving, blend sour cream and sugar in a separate bowl. Put dollop on top of each bowl of soup. Serve hot.
Image Source: Merelymel13
Spaghetti
Spaghetti Squash Recipe
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This informative video tells you all you will ever need to know about spaghette squash. It’s taste it’s texture, how to buy, how to store, even how to cook, and lots more!
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How To Make Spaghetti Squash Video
Image Source: Happy Jack Eats