Ground Beef Stuffed Acorn Squash

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.

Ground Beef Stuffed Acorn Squash

Preheat oven to 375*F. On a cutting board, slice each acorn squash in half as well as cut a slice off of the bottoms of each half, so the squash rests, inside pointing up. Remove the seeds and fibrous strands. Rest the six squash halves facing up on a baking sheet. Distribute the olive oil over the flesh of the squash, and sprinkle cinnamon.

Ground Beef Stuffed Acorn Squash (Southwesternstyle) Julia's Album

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.

Stuffed Squash with Ground Beef and Rice Recipe Fall recipes

Instructions. Preheat the oven to 375F. Cut the squash in half and scoop out the guts and seeds with a spoon; place them in a broiler pan and drizzle with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper.

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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. Once the oil is hot, add in the onion, and saute for about 2 minute. Next, add in the ground beef and break it up with a spoon/spatula into small crumble.

Beef Stuffed Acorn Squash is an easy, healthy dinner recipe the whole

First, carefully slice each acorn squash in half. Drizzle the cut sides and the insides of the squash with olive oil and season with salt and pepper. 2) Roast the squash cut sides down in the preheated oven at 400 F for 30 minutes. Remove from oven and turn the squash cut sides up. 3) Make the filling.

Stuffed Delicata Squash with Ground Beef The Roasted Root

Pre-heat the oven to 400 degrees. Slice the squash in half and scoop out the insides (seeds & guts). Line a roasting pan with foil and place each half cut side up on the tray. Rub the squash lightly with cooking oil. Sprinkle with a tiny bit of salt & pepper.

Paleo Cranberry & Beef Stuffed Acorn Squash StrictlyDelicious Whole30

Add ground beef, cook about 5-10 minutes until browned. Break up beef so it's in smaller chunks. 7. Add pre-cooked rice, and cook until rice is warmed, about 3 minutes. 8. Place squash half on plate, cut side up, fill with beef mixture. Top your stuffed acorn squash with freshly grated parmesan cheese if desired. Enjoy.

Roasted Acorn Squash Soup Jessica Gavin

Stir in the broth and the tomato paste. Cook for a couple of minutes and season to taste. When the acorn squash is tender, remove it from the oven. Using a spoon, scrape about two tablespoons of the flesh from the cavity of each squash Add the scooped squash into the meat mixture.

Ground Beef Stuffed Acorn Squash

Continue cooking, stirring occasionally, until beef is fully cooked (~10-12 minutes). Once rice has cooked, mix the rice, ground beef mixture and navy beans in a large bowl. Reduce oven temperature to 325°F. Fill the squash halves with the filling (~1 cup per squash half) and roast for another 15-18 minutes at 325°F.

Stuffed Acorn Squash with Sausage, Apples and Cranberries {Paleo

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.

Stuffed Acorn Squash with Ground Beef, Kale and Brussels Sprouts The

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.

This savory stuffed acorn squash is so delicious it’s addicting! A

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.

Ground Beef Stuffed Acorn Squash

Cover with plastic wrap. Microwave on high until flesh is fork-tender, 10 to 15 minutes. Meanwhile, make the filling: Heat oil in a skillet over medium-high heat. Add ground beef and pork sausage; cook and stir until well browned and crumbly, 7 to 9 minutes. Drain grease from the skillet and transfer meat to a bowl.

Ground Beef and Acorn Squash Big Green Egg

Place squash cut-side down on a large baking sheet and bake 50 to 60 minutes, until very tender when poked with a fork. While the acorn squash is roasting, prepare the ground beef filling. Add 1 Tablespoon avocado oil to a large skillet and heat to medium. Add the onion and saute, stirring occasionally, until onion is very soft, about 5 to 8.

Ground Beef Stuffed Acorn Squash Moroccan Style Lemon Blossoms

1. Preheat the oven to 400° F. Cut 2 medium/large Acorn squash in half lengthwise and remove the seeds. Cut a thin slice off the bottom side so they set flat on the tray. 2. Place the squash halves on a baking tray. Brush the inside with oil and sprinkle generously with salt and pepper.