Stuffed Acorn Squash With Beef And Onion Recipes

BEEF-STUFFED ACORN SQUASH

Steps:

• Preheat oven to 375°. Invert squash in an 11 x 7-in. baking dish. Add water and cover with foil. Bake until tender, 50-60 minutes. , Meanwhile, cook beef, onion and celery over medium heat until no longer pink; drain. Stir in the flour, salt and sage until blended. Add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in rice. , Transfer squash to a baking sheet. Fill cavity with meat mixture. Bake at 350° for 30 minutes. Remove from oven; sprinkle with cheese and bake 3-5 minutes longer or until cheese is melted.

GROUND BEEF STUFFED ACORN SQUASH

Steps:

• Invert squash in two ungreased 13-in. x 9-in. baking dishes. Add water and cover with foil. Bake at 375° for 40-45 minutes or until tender. , Meanwhile, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Add the apple, rice, sunflower kernels and curry. Cook and stir until apple is tender. Remove from the heat. Stir in the egg, 1 teaspoon brown sugar and 3/4 teaspoon salt. , Place squash cut side up on a baking sheet. Place 1 teaspoon remaining brown sugar and 1 teaspoon butter in each half. Sprinkle with remaining salt. Fill with meat mixture. , Bake, uncovered, at 375° for 15-20 minutes or until heated through.

BEEF STUFFED ACORN SQUASH

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silpat baking sheet. Grease baking sheet lightly with walnut oil to prevent squash from sticking.
• Slice acorn squash in half, scoop out seeds and place flat on sheet greased with walnut oil. Bake the squash for 20 minutes, until it is tender when pierced with a fork.
• While the squash cooks - heat La Tourangelle Walnut Oil in large pan. Sauté onions and garlic until translucent, about 3 minutes. Add in ground beef and cook for an additional 10 minutes until browned.
• Once meat is browned, add in chopped mushrooms, dried figs, chicken stock, pecans, herbs, pepper and salt to the pan with the beef. Sauté for an additional 5 minutes.
• When the squash is done, remove from the oven + scoop out most of the cooked center, leaving the mostly empty squash 'boat' on the baking sheet.
• Add the squash filling to the beef/veggie/mushroom mixture in the pan + stir until completely mixed in. Scoop the beef/squash mixture back into the empty squash + top with cheese.
• Bake them at 450 for 5-10 minutes until cheese melts, and then broil for 2-3 minutes so the cheesy gets crispy.

ONION-STUFFED ACORN SQUASH

Steps:

• Invert squash in a greased 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/4 in. Bake, uncovered, at 400° for 30 minutes or until tender. , When cool enough to handle, scoop out pulp, leaving a 1/4-in. shell (pulp will measure about 3 cups). Place shells cut side up in a greased 15x10x1-in. baking pan; set aside. , In a large bowl, combine the pulp, egg, salt and pepper. Dissolve bouillon in water; add to squash mixture. In a small saucepan, saute onion in butter until tender; stir in stuffing mix. Set aside 1/4 cup for topping; add remaining stuffing mixture to squash mixture. , Bake, uncovered, at 400° for 20 minutes or until heated through.

STUFFED ACORN SQUASH II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle squash with salt and pepper, and lightly spray with cooking oil. Place in a baking dish flesh side down, and cover with plastic wrap.
• Microwave on high for 10 to 15 minutes, or until flesh is fork-tender.
• Meanwhile, cook beef and pork in 1 tablespoon of oil on medium high heat until well browned, stirring frequently to crumble. Drain, and set aside. In the same skillet, cook the onion and garlic until onion is translucent. Combine beef and pork with cheese and onions, and spoon mixture into squash halves.
• Bake, uncovered, in the preheated oven for 15 to 20 minutes, or until cheese is melted and squash is lightly browned. Season with salt and pepper to taste. Serve hot.

STUFFED ACORN SQUASH WITH BEEF AND ONION

Steps:

• Invert squash in a greased 15x10x1 baking pan.
• Fill pan with hot water to a depth of 1/4 inch.
• Bake uncovered at 400 degrees for 30 minutes, or until tender.
• Cool, and when cool enough, to handle scoop out pulp, leaving a 1/4 inch shell. ( There should be about 3 cups).
• Place shells cut side up in a greased 15x10x1 baking pan, and set aside.
• In a large bowl, combine the pulp, egg, salt, and pepper.
• Dissolve bouillon in the 2 tablespoons water, and add to squash mixture.
• In a small saucepan, saute onion and beef in butter until tender, then stir in the stuffing mix.
• Set aside 1/4 cup of this for topping, and add remaining stuffing mixture to the squash mixture.
• Bake at uncovered at 400 degrees for 20 minutes, or until heated through.

BEEF-STUFFED ACORN SQUASH

Steps:

• Cut squash in half.
• Discard seeds and sprinkle squash with a little salt.
• Bake, cut side down in baking dish, at 350 degrees till tender, 45-50 minutes.
• Cook beef, onion, and celery till meat is brown.
• Drain off fat.
• Stir in flour, salt and sage.
• Add milk.
• Cook and stir until thickened and bubbly.
• Stir in rice, olives and almonds.
• Turn squash cut side up in dish; fill.
• Bake, uncovered, at 350 degrees for 30 minutes.