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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Beef Stuffed Acorn Squash Recipe

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This recipe for Beef Stuffed Acorn Squash is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 acorn squash halved
1 T oil
1/2 C finely diced onion
1/2 T minced garlic
1 lb ground beef
1 1/2 C chopped baby Bella mushrooms
1/4 C chopped dry figs
1/2 C chicken stock
1 tsp chopped fresh rosemary
1 tsp chopopoed fresh sage
1 tsp pepper
1/2 tsp salt
1/2 C chopped pecans
1 C shredded cheddar cheese
Directions:
Directions:
Preheat oven to 450º. Line a baking sheet and lightly grease with oil. Slice acorn squash in half, scoop out seeds and place flat on baking sheet. Bake for 20 minutes or until tender.

While squash is cooking sauté onions and garlic about 3 minutes. Add ground beef and cook until browned. Add mushrooms, figs, chicken stock, pecans, herbs, salt and pepper.

When the squash is done scoop out most of the meat leaving a boat on the cookie sheet. Add the squash meat to the ground meat mixture and stir until completely mixed.

Scoop the mixture into the boats and top with cheese.

Bake at 450º 5-10 minutes until cheese melts. Broil 2-3 minutes to crisp.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I use fig jam which is just as good and easier to have on hand.

 

 

 

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