![]() Once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine. Next, add in the ground beef and break it up with a spoon/spatula into small crumble.Once the oil is hot, add in the onion, and saute for about 2 minute. While the squash roasts, cook the ground beef by placing a medium-size non-stick pan over medium-high heat, and drizzling in about 1 tablespoon of olive oil.Remove from the oven, and allow the squash to cool slightly until they can be handled. Place each squash half onto the baking sheet with the cavity facing down, and roast for roughly 35 minutes, or until the flesh is fork tender.Scoop the seeds and stringy bits out, drizzle a little bit of olive oil into each of the 4 halves, and add a couple of pinches of salt and pepper to each half.Next, cut the squash in half width-wise, in the center, creating 4 halves. Prepare the acorn squash by cutting off the bottom “point” to create a flat surface (don't take too much off), and also cut the stem part off to create another flat surface, again taking care to not cut too much off.Preheat the oven to 400 degrees, and line a baking sheet with foil or parchment paper.Begin by gathering and prepping all of the ingredients according to the ingredient list above to have ready and organized for use.To finish, I top with green onion, and dig in!.I bake the stuffed squash for a few moments more just until the cheese is melted.Once the acorn squash is roasted and tender, I spoon into their centers a generous amount of the beef and rice filling, top with cheese.While the acorn squash roasts, I prepare my zesty filling, and set it aside. ![]() I season the cut sides and roast for roughly 35 minutes, until tender.To begin, I cut open and clean out my acorn squash.Here's a sneak peek at my stuffed acorn squash recipe: (or just jump to the full recipe.) I then use a spoon to scoop out the seeds and stringy bits inside-voila! If it doesn't go completely through, I give the squash a firm thud against the cutting board with my knife still in it (as you would with a coconut), and this always cuts/splits it the rest of the way for me. Still holding the acorn squash horizontally, I place my knife in the center, and using a kitchen towel for extra leverage, I place the towel over my knife and push down quite hard until my knife makes its way through. I take care not to cut too far as to get into the hollow part of the squash. Then, I flip the squash around and cut off just the stem portion to create another flat surface, which helps the squash to sit evenly on a plate once prepared. I take a large, sharp knife, and cut just enough of that pointy tip off to create a more flat bottom. I hold the squash horizontally on a cutting board so that the stem end is on my left, and the slightly pointy end is on my right. It's such a warming and satisfying pick for a cold and cozy late fall or winter dinner! My Stuffed Acorn Squash Recipeīecause acorn squash can be a bit hard to cut through, it can seem a little intimidating to work with, but I have a couple of tips on how I prefer to cut it before I roast and stuff it with my mouthwatering filling. My stuffed acorn squash recipe includes a healthy mixture of lean ground beef seasoned with cumin, a sprinkle of cinnamon and cayenne for kick, plus a kiss of orange zest, along with black beans, juicy cherry tomatoes, a sprinkle of pumpkins seeds and a little sharp white cheddar. One of my favorite ways to enjoy acorn squash is to cut it open and hollow it out, then roast it and stuff it with a zesty filling with lots of flavorful spices-very hearty and satisfying! While we often think of acorn squash as an autumn staple, it's actually typically available in our markets year-round, and makes for a truly healthy dinner option anytime when paired with a few other creative ingredients. My zesty stuffed acorn squash recipe is a favorite in our household, filled with wholesome brown rice, lean ground beef seasoned with warming spices, cherry tomatoes, black beans, pumpkin seeds, plus a sprinkle of sharp white cheddar!Īcorn Squash Stuffed With Zesty Ingredients ![]() Stuffed acorn squash is a deliciously nutritious meal that's cozy to enjoy in late fall and winter.
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