STUFFED ACORN SQUASH II
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.
Provided by Andytofu
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 55m
Yield 2
Number Of Ingredients 9
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.
Nutrition Facts : Calories 587.6 calories, Carbohydrate 41 g, Cholesterol 96.6 mg, Fat 36.6 g, Fiber 11.6 g, Protein 27.9 g, SaturatedFat 14.4 g, Sodium 1511.5 mg, Sugar 10.4 g
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Khaan Khan
[email protected]This recipe is a great way to use up leftover squash. I had some acorn squash that was starting to go bad, so I decided to try this recipe. It turned out great! The squash was soft and flavorful, and the stuffing was delicious.
Gideon Zakalia
[email protected]The flavors in this stuffed acorn squash are incredible! The combination of sweet and savory is perfect. I'll definitely be making this again.
Doggy
[email protected]I've made this stuffed acorn squash recipe several times now and it's always a winner. The instructions are easy to follow and the dish comes out looking and tasting amazing.
Dorothy Shepherd
[email protected]This stuffed acorn squash recipe was a huge hit with my family! The squash was perfectly tender and the stuffing was flavorful and satisfying. I especially loved the addition of the dried cranberries and walnuts, which gave the dish a nice sweet and