|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 7g||25%|
|Total Sugars 4g|
|Vitamin C 33mg||165%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This baked stuffed squash is a delicious alternative to sweetened squash and easy to prepare. The beef is lightly seasoned with tomatoes and a hint of cinnamon.
Serve the stuffed squash with a tossed salad or rice dish. Baked potatoes could be cooked in the same oven along with the squash.
2 medium acorn squash
1 pound lean ground beef, round or chuck
1/4 cup coarsely chopped red or green bell pepper
1/2 cup coarsely chopped onion
1 dash freshly ground black pepper
1/2 teaspoon salt
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon finely chopped fresh parsley
1/4 teaspoon ground cinnamon, optional
Steps to Make It
Line a 9 x 13 x 2-inch baking pan with foil; lightly grease the foil or spray with nonstick olive oil or cooking spray. Heat oven to 350 F.
Cut the squash in half lengthwise and scoop out seeds. Spray the cut sides with olive oil spray or nonstick cooking spray and place, cut-side down, on the foil. Add about 1/2 inch of water to the pan then cover with foil. Bake for 45 to 55 minutes or until tender.
In a large skillet over medium heat, sauté the ground beef with bell pepper and onion, stirring, until beef is no longer pink and vegetables are tender. Drain and discard excess drippings. Add pepper, salt, tomatoes, parsley, and cinnamon, if using. Cook, stirring, until hot and bubbly.
Scoop the ground beef and tomato mixture into the squash shells. Arrange the stuffed squash in the baking pan.
Bake in the preheated oven for about 20 to 25 minutes or until hot.
- Add a topping of shredded mild cheddar or cheddar jack cheese to the stuffed squash about 5 minutes before it's done.
- 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. Add the tomatoes. Omit the cinnamon and replace the parsley with cilantro, if desired. Stuff the squash and bake as directed. Top with shredded cheddar, pepper jack, or a Mexican blend of cheeses about 5 minutes before it's done.