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Thursday, January 22, 2015

Thursday Recipe - Stuffed Acorn Squash

I had a couple of little acorn squash on my counter and some hamburger in my fridge. So of course I went straight to the idea of making meatloaf and stuffing it into the acorn squash. It turned out very tasty.

Acorn squash is a variety of winter squash - it has a hard rind and pale yellow to dark orange flesh depending on which variety you buy. Look for hard squash with no soft spots. They should be heavy for their size and shouldn't rattle when you shake them. If it does, it means the squash is old and the seeds have come loose.

To pick a good meatloaf, look for ones that are not green on the outside and are firm to the touch. Ha! You don't buy meatloaf in the produce section, you should know that. You make your own.

Stuffed Acorn Squash

2 small acorn squash
1 lb. hamburger, low fat is preferred for this recipe
1/2 c. oatmeal
1/4 c. chopped onions
1/4 c. chopped bell pepper
1/4 c. barbecue sauce
1/4 c. ketchup
2 eggs
salt & pepper

Cut the squash in half lengthwise, scoop out the seeds. Cut a small sliver off the side of the squash so it will sit flat and not roll. The seed cavity should be facing up. Set the four squash halves in a baking dish. Sprinkle with salt and pepper.

Mix hamburger, oatmeal, onions, peppers, sauces, and eggs until blended. Scoop the meatloaf into the acorn squash. Don't mound it too high. You should only need about the half the meatloaf mixture. Pile the rest of the meatloaf in a mound in the middle of the dish. You'll have four stuffed squash halves plus a small meatloaf in the pan.

Bake at 375° for 45-55 minutes, until squash is tender and meatloaf is cooked through.

Makes 4-6 servings.

This goes great with mashed potatoes and a green salad.

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