Stuffed Baked Acorn Squash (Print Version)
# Ingredients:
01 -
1 acorn squash
02 -
Olive oil spray
03 -
Salt and black pepper
→ For the stuffing
04 -
225g (8oz) of 5% ground beef
05 -
1 small onion, diced small
06 -
1 clove of garlic, crushed
07 -
1 small carrot, diced small
08 -
1 teaspoon of paprika
09 -
1 teaspoon of cumin
10 -
2 tablespoons of tomato paste
11 -
3/4 cup (180ml) of beef or chicken stock
12 -
1/3 cup (50g) of frozen peas
13 -
Salt and black pepper
14 -
15g (0.5oz) of cheddar, grated
15 -
25g (1oz) of mozzarella, grated
# Instructions:
01 -
Preheat oven to 200°C, 180°C fan, 400°F or gas mark 6.
02 -
Slice acorn squash in half with a sharp knife, remove seeds and discard. Optionally, trim the bottom of each half so they sit flat. Spray flesh side with olive oil, season with salt and black pepper, and place on a baking sheet lined with parchment paper. Bake for 40-45 minutes until soft and easily pierced with a fork.
03 -
While squash is baking, heat a frying pan over medium heat. Add ground beef, onion, carrot, and garlic. Cook until browned and softened. Stir in paprika, cumin, and tomato paste, then add stock and peas. Simmer until the stock reduces and coats the mixture. Season to taste with salt and black pepper.
04 -
Remove baked squash from the oven and fill each half with the prepared meat mixture. Top with grated mozzarella and cheddar.
05 -
Place stuffed squash halves back in the oven for 15-20 minutes until cheese is melted and lightly golden.
06 -
Serve immediately and enjoy.