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Stuffed Acorn Squash

  • Acorn Squash
  • 2 Tbsp. Butter
  • Salt & Pepper
  • 1/2 cup Couscous or Rice
  • 1 Tbsp. Extra Virgin Olive Oil
  • 3/4 lb. Ground beef, preferably lean chuck or sirloin
  • 1/2 cup Walnuts, chopped, toasted
  • 1/4 cup Dried cranberries

Preheat oven to 400°.  Cut the squash in half crosswise and scoop out the pulp and seeds.  Tri the ends so each half will stand upright.  Place both halves in a baking pan, flesh side up and pour hot water into the pan to reach about halfway up the squash.  Add 1/2 tbsp. butter to the center of each squash and season with salt and pepper.  Loosely cover the pan with foil.  Bake the squash until tender when pierced with a fork.  45 minutes to 1 hour.

Prepare the couscous or rice according to the package directions and set aside.  Heat the olive oil in a large skillet over medium-high heat.  Add the onion and cook, stirring until softened about 4 minutes.  Push the onion aside, add the meat, season with salt and pepper and cook through, about 5 minutes.  Stir in the walnuts, cranberries, and couscous or rice, season with salt and pepper.

Remove the squash from the oven using a spatula carefully transfer each half to a plate.  Pour out any excess liquid from the centers.  Divide the couscous or rice mixture among the squash.

Sprinkle grated parmesan on the stuffing before serving.  Makes 4 servings.

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