Tex-Mex Stuffed Acorn Squash: Reduce the ground beef to 1/2 pound; brown the ground beef, onion, and peppers and then add 1 can (15 ounces) of drained black beans and 1 can (12 ounces) of drained corn kernels. Season with salt and pepper and 1 1/2 teaspoons of chili powder Cut + prep your acorn squash. Place squash flat on sheet greased with walnut oil. Bake the squash for 20 minutes, until it is tender when pierced with a fork. While your squash is roasting, prep your beef + veggie filling Acorn squash stuffed with ground beef, pork sausage, onions, garlic, and cheddar cheese. Serve with tossed salad and crusty bread for a simple, tasty meal Bake in oven until the flesh of the squash is fork tender, about 35-45 minutes, depending on the size of your squash. Meanwhile, while your squash is baking- heat a skillet over medium-high heat with olive oil. Add the onion and ground beef and season with salt and pepper Stuffed acorn squash filled with brown rice, lean ground beef, tomatoes and warming spices is a comforting and splendidly colorful dish loaded with earthy and delicious flavors. Stuffed Acorn Squash, a Savory, Seasonal Stunne
DIRECTIONS. Heat the oven to 400°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. While the squash is baking, cook and stir the meat in a large skillet. 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. Step 3. Bake in preheated oven for 60 minutes, or until squash is very tender
Directions: Preheat oven to 400 degrees. Scoop the seeds and stringy pulp out of the squash cavities and discard. Place squash on a baking sheet (lined with foil) cut side up. Drizzle with olive oil, salt, and pepper. Bake in the preheated oven for 50 minutes. Meanwhile, cook beef, onion, bell pepper, and garlic over medium for about 8-10 minutes Bake until the flesh of the squash is fork-tender, 30 to 35 minutes. Make the Curried Beef HEAT the olive oil in a large skillet over medium-high heat until it shimmers. Add the ground beef, onion, salt, and pepper and cook, breaking up the meat with the back of a spoon, until it is no longer pink, 6 to 7 minutes. Drain off any excess fat . Filled with ground beef seasoned with warm spices, dried cranberries, golden raisins, pistachios, parsley and mint. This is the perfect fall and winter dish! There is something so beautiful about a stuffed little acorn squash Baked acorn squash stuffed with a savory, slightly sweet & buttery filling of ground beef, apple, and rice + dried herbs. Fix this in about 40-45 minutes for an easy and healthy fall dinner recipe. It's also a great way to use up leftover rice or ground beef 4 small acorn squash, 1 to 1 1/4 pounds each. 2 tablespoons unsalted butter, cut into 4 pieces. 1/2 pound ground pork. 1 tablespoon olive oil. 1/4 cup chopped onion. 1/4 cup chopped celery. 1/4.
Instructions. Prepare the acorn squash: Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Use a sharp chef's knife to slice through the squash from the tip to the stem. Use a large spoon to scoop the seeds and stringy bits out Saute ground beef and onions, and stir in tomato sauce. Remove the squash from the oven, flip each side over, and fill the squash halves with ricotta cheese and the meat sauce mixture. Top with mozzarella and parmesan cheese and pop back the stuffed squash in the oven just until the cheese melts and browns slightly Pour olive oil over the acorn squash and sprinkle with paprika, salt and pepper. Bake in over for 50-60 minutes, until skin is soft and fork-tender. While the acorn is baking in the oven, prepare the taco ground beef. In a skillet, add olive oil over medium high heat When acorn squash is ready, fill each half with 1/2 cup of meat and veggie mixture, add 1/8 cup cheese, then another 1/2 cup meat and veggie mixture and top with another 1/8 cup cheese. Repeat for all halves and place baking pan back into the oven for another 7-10 minutes until bubbly
Step 1. Preheat oven to 400 degrees. Place squashes, cut sides down, in a 9-by-13-inch casserole dish. Bake until tender, 35 to 40 minutes. Advertisement. Step 2. Meanwhile, heat oil in a 4-quart pot with a tight-fitting lid over medium-high heat. Add ground beef, a pinch each cinnamon and nutmeg, and 1 teaspoon salt 2 med. acorn squash (1 to 1 1/2 lbs.) 1 lb. lean ground beef 1/2 c. chopped onion 1/4 c. chopped celery 1 clove garlic, minced 1 can (16 oz.) whole tomatoes, drained and chopped 1 tsp. oregano 1 egg, slightly beaten 1 c. rice, cooked 1 tsp. salt 1/2 tsp. pepper 1 c. grated Cheddar chees Beef Picadillo-Stuffed Acorn Squash. A nutrient-rich alternative to the brown-sugar-and-butter treatment for squash. Top it instead with a spicy-sweet blend of Ground Beef, onion, cinnamon and raisins Pour the ground beef into the same large bowl. Stir to combine. When the squash is cool to the touch, use a spoon to scoop out some of the flesh and mix into the beef. Use a spoon to fill the squash boats with the beef mixture. Return the squash to the oven and bake another 15 minutes at 375ºF (185ºC) until everything is heated through
2 acorn squash, halved lengthwise and seeded. Sea salt and black pepper, to taste [dna_protecetd_content] 1 TBSP avocado oil. 1 cup onion, diced. 1 lb ground beef. 2 cloves garlic, minced. 1-1/2 tsp chili powder. 1-1/2 tsp ground cumin. 1 tsp paprika Instructions. Preheat oven to 400 degrees and place squashes cut side dow in a 9×13 inch baking dish. Bake until tender, 35 to 40 minutes. Heat oil over medium-high heat in a dutch oven or pot (make sure it has a tight-fitting lid) and add ground beef, cumin, cinnamon, nutmeg, paprika, pepper, and 1 tsp salt Beef & Bulgur-Stuffed Squash with Caesar Salad Blue Apron. garlic, bulgur, grated Parmesan cheese, tomato paste, ground beef and 7 more
Preheat oven to 400 degrees F. Cut squash in half, take out seeds, and season with oil, salt, and pepper. Place face down on a baking sheet and bake for 30 - 60 minutes or until insides are soft. Prepare the filling. In a frying pan, fry ground beef until almost cooked through and season with salt and pepper Let there be squash on the menu: Ground Beef Stuffed Acorn Squash, that is! Oct 11, 2016 - Looking for a healthy post work-out, lunch or dinner idea? Let there be squash on the menu: Ground Beef Stuffed Acorn Squash, that is! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select.
Ground Elk Stuffed Acorn Squash. Serves: 4 Prep time: 10 Cook time: 20 Method: Roasting. Thanksgiving is just around the corner and while this year might look a bit different than usual, there's still a lot to be grateful for - and a lot of ways we can still enjoy the holiday Stuffed Acorn Squash II - All Recipes. Acorn squash stuffed with ground beef, pork sausage, onions, garlic, and cheddar cheese. Serve with tossed salad and crusty bread for a simple, tasty meal. Cooks.com - Recipe - Ground Beef - Filled Squash. GROUND BEEF - FILLED SQUASH. 3 fresh acorn squash. 1 lb. ground beef or ground turkey Turn cooked. 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 Sausage stuffed acorn squash is the ultimate comforting fall or winter meal. Sage seasoned pork is combined with a cornbread stuffing mix, dried cranberries and herbs. The tender baked squash serves as a bowl for the savory sausage cornbread stuffing and contrasts well with the sweetness of dried cranberries Preheat oven to 400°F and line a baking sheet with parchment paper. Place the squash halves on the baking sheet and drizzle with olive oil then sprinkle with salt, pepper and garlic powder. Bake for 35 minutes. Meanwhile, heat a large saucepan with the rice, broth, onions, tomatoes, garlic, salt and pepper over high heat
. Place the squash face up in a pan, and brush the squash with olive oil. Season with sea salt, pepper (omit if AIP), garlic powder, and bake for 40 minutes or until fork tender. While the squash is cooking, cook the ground beef/turkey in a frying pan on medium heat Preparation. Heat oven to 400 degrees. Carefully halve cut each squash in half through the stem, removing the stem if still attached. Scoop out and discard the seeds, and place the squash halves on a sheet pan, cut-side up Ground Beef And Cheese Stuffed Acorn Squash. 1/2 lean Ground Beef 1 Acorn Squash 1/4 cup onion 1 8 oz. can tomato sauce 1/8 t. garlic powder 1/8 t. basil 1/8 t. oregano 1/8 t. pepper 1/2 cup ricotta cheese 1/2 cup grated mozzarella cheese 1/4 cup grated parmesan cheese. Preheat oven to 375 degrees. Grease baking sheet with olive oil. Cut the. The only challenging thing about this taco stuffed acorn squash recipe is finding a meal prep container large enough to fit them. I used my 28 oz round storage containers and my 35 oz square storage containers from my Kinetic 22 Piece Glassware set, and they were perfect.. You may want to keep the cheese separate until you get the squash thoroughly re-heated, so you get that ooey-gooey cheesy.
This stuffed acorn squash with ground turkey is a delicious and fun twist on a holiday meal. These fall flavors are keto, low carb, gluten free. A great and healthy alternative to a full turkey dinner, servie with a bright fresh salad and a side of roasted veggies In the meantime, prepare rice according to package directions. While rice and squash are cooking, sauté the onion, kale and shallots in a large pan with 1 tablespoon of olive oil. Once onions are soft and translucent and kale has wilted down, add the garlic and cook for about 1-2 more minutes. Remove from heat and stir in pecans and cranberries Bake squash: First, brush the squash with oil and sprinkle with salt and pepper. Bake for 30 minutes with the cut side up in preheated 450 degrees F oven. Prepare stuffing: Cook onion and garlic on large skillet until translucent. Then add turkey and cook for ~7 minutes. Finally, add the spices, herbs and spinach Recipe Notes. Spaghetti Squash - When spaghetti squash is cooked, it creates stringing squash pieces similar to pasta, making this a natural squash of choice.However, you could swap this out for acorn squash or butternut squash if that's what you have on hand. Vegan Beef - I recommend either Impossible Beef or Beyond Beef.However, any type of vegan beef replacement will do Roasted acorn squash halves are stuffed with lean ground turkey that has been flavored with Mexican seasoning and topped with cheese. Tex Mex Acorn Squash Stuffed with Ground Turkey The combination of the savory-spicy ground turkey and sweet squash balance each other out for a comforting meal that is served in its own edible bowl
Stuffed Acorn Squash - Feeds 4. 2 medium acorn squash, about 2 pounds each ¾ - 1 pound ground beef 1 cup shredded white cabbage Meanwhile, sautee the ground beef until brown and cooked. Stuffed acorn squash was a good place to start, and this recipe has been a favorite of mine for a while. Choice of meat Some recipes call for sausage, but I really wanted to use ground beef since I have lots of grass-fed ground beef in the freezer
Stuffed Acorn Squash with Ground Beef Recipes 103,640 Recipes. Last updated Jul 03, 2021. This search takes into account your taste preferences. 103,640 suggested recipes. Stuffed Acorn Squash with Ground Beef, Brussels Sprouts, and Kale The Roasted Root Stuffed Acorn Squash II - All Recipes. Acorn squash stuffed with ground beef, pork sausage, onions, garlic, and cheddar cheese. Serve with tossed salad and crusty bread for a simple, tasty meal. Cooks.com - Recipe - Ground Beef - Filled Squash. GROUND BEEF - FILLED SQUASH. 3 fresh acorn squash. 1 lb. ground beef or ground turkey Turn cooked. Cut the acorn squash in half, and scoop out the seeds and any stringy stuff. Place the squash cut side up in a large baking pan, and put a tablespoon of water into each cup, and pour ¼ cup of water into the bottom of the pan. Loosely tent the pan with aluminum foil, and bake for 30-35 minutes Preheat the oven to ~400 degrees. Cut the acorn squash in half, and scoop out the seeds and any stringy stuff. Place the squash cut side up in a large baking pan, and put a tablespoon of water into each cup, and pour ¼ cup of water into the bottom of the pan. Loosely tent the pan with aluminum foil, and bake for 30-35 minutes 1 large acorn squash. 1 pound ground beef. 1 medium onion. 1 apple, any variety. 6 slices bacon. 1 tablespoon fresh rosemary, chopped (or 1 tsp dried rosemary) 2 tablespoon dried thyme. 2 teaspoon fennel seeds. 1 teaspoon ground sage
When the squash is done roasting, use a spoon to scrap out some of the squash - leaving about 1/3 of squash in the acorn squash shell. Add the scraped squash into the ground beef mixture. Mix to combine and taste for seasoning. Adjust with salt and pepper as needed. Beat the contents of the egg in a small bowl and fold into the squash mixture You can also easily substitute ground turkey, pork or chicken for the beef. The sweet flavor of the acorn squash works perfectly with the cheese, herb beef mixture. This is a hearty meal. When cut in half, each stuffed acorn squash serves two people. Happy Fall Directions: preheat oven to 375. halve and seed acorn squash. drizzle exposed squash with olive oil and a pinch of salt. roast squash for 45 minutes or until soft. cut beets from greens, reserving greens. Boil beets for 30 minutes until tender. run under cold water to rub off outer peel Bake the squash until tender when pierced with a fork about 45 minutes. Once cooked, I filled the acorn squash halves with a couple spoonfuls of leftover rice I had on hand to make it a little more filling, added a healthy portion of the ground beef and topped it with shredded cheese, chopped parsley and broiled them for 2 minutes
Preheat oven to 400°F. 2. Pierce acorn squash with a fork 2-3 times. Microwave each squash separately for 6 minutes, or just until the flesh becomes tender enough to yield when pressed. Slice in half, remove seeds with a spoon and place cut-side up (skin down) on a parchment-lined baking sheet. 3. In a large bowl, stir together quinoa. Cook until soft. Brown ground beef. Do not overcook! Mix in spicy seasoning. After beef is nearly browned, saute cauliflower in pan with oil of choice, adding sea salt and cracked pepper to taste. When squash is done, scoop out seeds and pulp with a large spoon. Replace with beef and rice mixture. Bake at 350°F for 10 to 20 minutes Roasted Stuffed Acorn Squash. 1 acorn squash. 1 LB grass-fed ground beef. 1 TBSP coconut oil. salt and pepper. 1 Tsp dried ground sage (or whatever medley of herbs you have/like) 5 cloves of garlic, minced. 1/2 cup pecans, roasted and roughly chopped. 1 apple, chopped. 2 Tbsp broth/water/wine. Pierce the acorn squash 6 times with a chef's. Add corn and season with salt and pepper. 8. Fill each squash half with sausage and leek stuffing; then top with cheese. 9. Return stuffed squash to the grill and cook for 5 minutes, or until the cheese is completely melted. 10. Remove from grill, sprinkle with chives and serve
Add the cooked ground beef back to the pan along with the remaining ingredients, and mix well to combine. Add sea salt to taste. Fill each of the squash cavities with a generous amount the stuffing, top with a sprinkle of bread crumbs and a bit of the grated cheese, and return to the oven for about 2-3 minutes to melt cheese Roasted & Stuffed Acorn Squash with Brown Rice, Seasoned, Lean Ground Beef and Black Beans, with a touch of Sharp White Cheddar (Serves 4) Ingredients: 2 acorn squash • Olive oil • Salt • Fresh cracked black pepper ¼ onion, finely diced ¼ lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumi 30 Minute Stuffed Acorn Squash. Cut the squash in half and scoop out the seeds. Microwave on a plate for 7-8 minutes, or until tender. Meanwhile, melt a little bacon fat in a skillet over medium heat and add the onion, garlic, mushrooms, beef, curry powder, salt, and pepper. Cook, stirring often, until vegetables are cooked and beef is browned
Flip the squash halves over and scoop out some of the flesh, leaving about a half inch inside the skin. Add the scooped out squash to the beef mixture and stir to combine. Add in 1/2 cup of almond meal and cook until the whole mixture thickens (a few minutes). Portion beef mixture out, filling the squash halves Tex-Mex Stuffed Acorn Squash: Reduce the ground beef to 1/2 pound; brown the ground beef, onion, and peppers and then add 1 can (15 ounces) of drained black beans and 1 can (12 ounces) of drained corn kernels.Season with salt and pepper and 1 1/2 teaspoons of chili powder
This recipe for Beef picadillo-stuffed acorn squash is from Beef It's What's For Dinner. 1 pound ground beef (93% lean or leaner) 1 medium onion, chopped. 1 teaspoon Mexican seasoning mix (see. Saute onion, garlic, and crumbled beef for 2 - 3 minutes. Add Tomato, water, rice, sage, and thyme. Cook over medium to medium-high heat until mixture is almost dry, about 5 minutes, stirring occasionally. Season to taste with salt and pepper. 3. Fill Squash halves, sprinkle with parsley and serve. Spoon squash from shell to eat with filling Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Rub the melted butter in the cavity of each squash and sprinkle the inside with kosher salt and ground pepper. Set squash on a sheet pan lined with parchment paper. Set aside
You can freeze it stuffed or freeze the taco filling separately. This makes for a quick, single serve lunch or dinner. Ingredients: 2 large acorn squash; 1 tsp olive oil; 1 1/2 lbs lean ground beef - I love Butcher Box grass fed beef (can sub 99% turkey for WW) 1 cup of tomato sauce; 1-2 T of salt free taco seasoning; ⅔ cup of sharp. Stuffed Butternut Squash with Beef & Kale topped and a Cinnamon Tahini Sauce makes an easy and healthy flavor packed meal. Comes together in 50 minus with 15 minutes of active cooking time. Full of protein, carbs, and healthy fats and is paleo, gluten free, and Whole30 approved! Last updated on February 5, 2020. This post was originally post in October 2017 and sponsored in partnership with. Place the squash in a microwave-safe dish, cut-side down. Cover and microwave on high until tender, 10-12 minutes. Meanwhile, in a large skillet, cook the sausage, onion, celery and apple until the sausage is no longer pink, about 5-7 minutes. Drain. Remove from heat and stir in the spinach, cranberries and stuffing mix Take acorn squash and carefully cut into even halves. Sprinkle salt and pepper into each half and place in a 400-degree oven. Cook for approximately 1 hour. In a large nonstick skillet, heat 1 teaspoon oil and add chopped onions and mushrooms. Cook until soften, then add ground turkey. Cook and crumble for about 10 minutes; add seasonings and stir Calories per serving of Stuffed Acorn Squash 86 calories of Squash, winter, acorn, raw, (0.50 squash (4 inch dia)) 50 calories of Ground beef, lean, (0.67 oz) 9 calories of Brown Rice, long grain, (0.04 cup) 5 calories of Onions, raw, (0.17 small) 3 calories of Red Ripe Tomatoes, (0.08 cup, chopped or sliced) 1 calories of Garlic, (0.17 clove. Roast until tender, 25-30 minutes for honeynut squash, or 40-50 minutes for acorn squash. Remove the pan from the oven and flip each squash over so that the cut side is facing up. Set aside. Increase the oven temperature to 550˚F. Do Ahead: The squash can be roasted up to 8 hours in advance