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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stuffed Acorn Squash Recipe

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This recipe for Stuffed Acorn Squash is from Keller Family Cookbook; 3rd Edition, 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:  
1 lb. ground beef
1 onion, diced
2 cloves garlic, crushed
1 bunch kale (any), de-stemmed and chopped
½ dried cranberries or raisins
½ t. cumin
½ t. turmeric
1 t. sea salt
¼ c. sunflower seeds
1 baked acorn squash (Cut in half, remove seeds, place face down on pan. Roast in oven at 400º for 30-40 minutes or until soft. Can be done ahead of time.)
~2 T. balsamic vinegar
Directions:
Directions:
Preheat oven to 350º. If squash has been cold, set on a baking dish or cookie sheet to reheat (face down to lose less moisture).
Begin to brown ground beef in cast-iron or stainless-steel skillet. While still about half-pink, add onions, garlic, and cumin, turmeric, salt, and cranberries.
Continue to cook until beef is fully cooked, onions are softened, and cranberries are plumped. Add a little fat during this process (tallow, ghee, or olive oil) if the beef is too dry.
Scoop beef mixture into squash halves (or quarters). Return to oven long enough to heat together, approximately 15 minutes.
Sprinkle balsamic vinegar and sunflower seeds on top and serve.
Optional: grate raw white cheddar, or fresh parmesan on top.
Personal Notes:
Personal Notes:
My girls LOVE this! Aaron is not a huge fan because he doesn't like squash, but he eats it anyway because the girls love it so much.

 

 

 

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