"Hunger is the best sauce in the world."--Cervantes

Stuffed Acorn or Spaghetti Squash Recipe

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This recipe for Stuffed Acorn or Spaghetti Squash, by , is from The Gibb Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marinda Burt
Added: Wednesday, November 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Acorn Squash (halved and seeded)
1 c. water
1 lb. ground beef
1/2 c chopped onion
1 tsp. minced garlic
2 T. olive oil
1 T. balsamic vinegar
2 tomatoes diced
1 can corn
1 can diced green chilies
1 egg
Grated cheese
Salt and Pepper to taste

Directions:
Directions:
Cut squash in half, take out seeds. Lay belly down in pan. Pour water into pan, cover with tin foil and bake at 375 for 1 hour. Turn over and butter.
Brown beef with onion, and garlic. Stir in olive oil, balsamic vinegar, tomatoes, corn, green chilies, egg, and salt and pepper. Scoop mixture into cooked squash, sprinkle with cheese. Bake with tented foil 30 minutes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I don't know if the amounts are perfect so just tasted the meat mixture before adding the egg.

 

 

 

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